Valentine's Day Ravioli

• 200 g of 00 flour (or 100 g of 00 flour and 100 g of re-milled semolina)
• 2 eggs for fresh pasta
• red gel food coloring

INGREDIENTS (for the filling)

• 250 g of sausage (for me Bra sausage)
• 120 g of cooked pumpkin (I cooked it in the oven by dividing it in half, remove the seeds with a spoon, place the cut part on a baking tray covered with baking paper, bake for about half an hour at 200 ° and then remove the pulp with a spoon, avoid having to remove the very hard peel! but if you want it exists already cooked vacuum-packed in the vegetable section of the supermarkets)
• 50 g grated parmesan cheese
• 1 egg (only the yolk, only if the mixture is very dry you can add part of the egg white, it depends on the quality of the pumpkin and the sausage)
• About 2 tablespoons of fresh cream (you can replace it with ricotta)
• a pinch of grated nutmeg
• salt and pepper

INGREDIENTS (for dressing)

• butter
• fresh sage
• parmesan cheese

• Prepare the filling (prepare it the day before and keep it covered in the refrigerator so that the ingredients will mix well): remove the sausage from the casing and sauté it in a hot pan without seasoning. As soon as it is lukewarm, blend it with the cooked pumpkin, nutmeg and grated parmesan. Add, mixing with a spatula, a lightly beaten egg yolk and the liquid cream (adjust according to the softness of the filling).
• Taste and season with salt/pepper to taste. If you don't use it right away, you should store it covered in the refrigerator.
• Prepare the fresh pasta: mix the eggs with the flour for about 8 minutes. Take a small portion (the size of an apricot) and add the red food coloring and mix for a couple of minutes. The two doughs should be covered with cling film and left to rest for half an hour.