Pour flour on counter and form a well. Add in salt, yolks, eggs, and pumpkin into the middle and whisk to mix egg and pumpkin together.

Sauté butter and shallots together over medium heat for 2 minutes. Then, add in garlic and cook just until it starts to turn brown which is about 60-90 seconds. Add in nutmeg and spinach and cook down until spinach is wilted down.  Remove from heat.

Take pasta out of plastic and set on a floured surface. Using your fingers spread out the dough ball until it’s about ¾” thick. Then cut 1-inch-wide strips that are about a foot long. Use your fingers and flour to flatten out easier. Once you have a foot length, fold the pasta in half lengthwise and flatten it out again. With the thickest setting on your pasta attachment, run your pasta through slowly. Run it through twice on this setting using flour as need along the way to ensure it doesn’t stick. Then, change setting to a middle thickness, and run pasta through twice. Finally, on the thinnest setting run it through two to three times . You should come out with a piece of pasta dough 3 ½ to 4 feet long.

Boil water adding 2 tablespoon of sea salt to pot. I generally use a rule of 2 tablespoon of sea salt for 4 servings of pasta or 1 gallon of water.  Cook ravioli. This won't take long so keep an eye on it.

In a seperate pot on medium heat, add in butter and shallots. Cook for 2 minutes. Then, add in white wine and reduce to medium low heat. Cook until 1 ½ to 2 tablespoon of the wine remains. Add in ½ teaspoon sea salt, 2 tablespoon pumpkin and 1 ½ cups heavy cream over medium heat and then bring to a low boil. Simmer over medium low heat until sauce starts to thicken up.

Place a few Tbsps of sauce in your bowl with 5-6 ravioli’s then top with more sauce, Parmigiano Reggiano (parmesan cheese) and some fresh parsley or chives. Serve and enjoy!