from Recipe Book of Ravioli

stuffing: one small, yellow, well ripe pumpkin (i plan on using canned when pumpkin's out of season) 5.25 oz of piquant mustard 3.5 oz of macaroons salt, pepper grated parmesan cheese nutmeg

seasoning: butter grated parmesan cheese

Cut a pimpkin [sic; too cute to change] into half, take away seeds and, without taking away the skin, cut big pieces and place them in the oven in a large pie-dish.

Once cooked (soft) take the skin away and sqeeze [sic] the pulp by means of a vegetables-mill collecting the soup in a large bowl.

Hash up macaroons into powder and add to pumpkin; then add finely hashed up mustard together [do they mean, mustard seed? i bet you can just use from-a-jar mustard] with salt and pepper, nutmeg and grated parmesan cheese. Stir the mixture accurately and place the obtained stuffing in a cold place.

Prepare pasta dough and stuff ravioli with filling, and the ravioli are ready to be cooked in salted boiling water for few minutes. As soon as cooked, strain then season with melted butter and grated parmesan cheese.

-- from Recipe Book of Ravioli that came with the Atlas Marcato pasta maker