Filling

• 1/2 small sugar pumpkin (about 2 pounds), seeds and loose fibers scraped out
• 2 tablespoons Pumpkin Mostarda
• 2 tablespoons fresh ricotta cheese
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese
• 3 amaretti cookies, finely crushed
• Pinch salt

Pasta

• 1 1/2 cup unbleached all-purpose flour
• 3 large eggs, plus 1 yolk
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt

Sauce

• 1 1/2 cup Pumpkin Mostarda
• 4 tablespoons unsalted butter
• Salt
• Freshly ground black pepper
• 2 tablespoons finely chopped fresh tarragon

Heat oven to 350º. Line a baking sheet with parchment paper.

For Filling: Place pumpkin cut-side down onto prepared baking sheet; bake until tender, about 1 hour. Remove from oven and let cool slightly, then remove and discard skin. Transfer pumpkin to a large bowl. Add mostarda, ricotta, Parmigiano-Reggiano, amaretti crumbs and salt. Using a fork, mix filling together until smooth.

For Pasta: Mound flour in a large bowl and form a well in the center. Add eggs, oil and salt to the well. Using a fork, gently break up yolks and slowly incorporate flour from the inside rim of the well. Continue until liquid is absorbed (about half of the flour will be incorporated), then knead in bowl until dough forms a complete mass. Wrap dough tightly in plastic and let rest for 30 minutes.

Divide dough into 4 balls. Cover with a barely dampened towel. On a lightly floured surface, roll 1 dough ball into a 13-inch round. Repeat with a second dough ball. On one round, put dots of 1 1/22 teaspoons filling, set back 1 inch from edge of dough, onto dough, 2 inches apart. Top with second round. Using a floured
2-inch ravioli stamp or cutter, stamp out 15 ravioli. With a finger dipped in cold water, press down edges of ravioli to seal. Repeat with remaining dough and filling.

For Sauce: Combine mostarda and butter in a large skillet. Heat over medium-high heat, stirring, until butter is melted and mixture is combined; remove from heat.
Bring a large pot of salted water to boil. In batches of ten, cook ravioli in boiling water, until tender and floating at the top, about 2 minutes. Using a slotted spoon, transfer to a colander to drain, then transfer to a clean, large bowl. When all ravioli are cooked, transfer to skillet with butter and mostarda. Warm over medium heat, tossing gently to coat. Season to taste with salt and pepper, sprinkle with tarragon and serve immediately.