Homemade Parmesan Cheese and Pumpkin Ravioli

In a mixing bowl, combine the flour and olive oil. Gradually add the egg yolks and mix until a dough forms.

Knead the dough on a floured surface until smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes.

Roast the squash until tender. Allow it to cool slightly, then mash it in a bowl.

Add the grated Parmesan, olive oil, salt, and pepper to the mashed squash. Mix well and set aside.

In a separate bowl, combine the ricotta, goat cheese, grated Parmesan, nutmeg, salt, and pepper. Mix until smooth and creamy.

Divide the rested dough into smaller portions. Roll out each portion on a floured surface or with a pasta machine until thin.

Place small spoonfuls of the squash filling and cheese filling on one half of the rolled-out dough, leaving space between each.

Fold the dough over to cover the fillings, pressing down to seal. Cut out individual ravioli using a knife or a pasta cutter.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.

Add the fresh diced tomatoes, canned tomatoes, and tomato puree. Simmer for about 15 minutes.

Stir in the butter and basil leaves, seasoning with salt and pepper to taste.

Bring a large pot of salted water to a boil. Cook the ravioli until they float to the surface, about 3-4 minutes.

Drain the ravioli and add them to the sauce, gently tossing to coat.

Serve the ravioli hot, garnished with additional Parmesan cheese and fresh basil if desired. Enjoy the comforting flavors of your homemade creation!