Pumpkin & Goat's Cheese Ravioli

I found this very yummy-looking recipe of pumpkin-goat's cheese ravioli online and since pumpkin season is in full swing even in Northern Iraq, I spontaneously decided to try it out. The original recipe is with canned pumpkin, but since that doesn't exist here, I just used fresh pumpkin - probably better anyway! And to be honest, the result completely surprised me since I really did not expect to produce yummy pasta the first time I ever tried it. So the recipe is fool proof.

So let's get started!

Ingredients (for roughly 2 portions):
For the dough:
200g all purpose flour
1 egg
3 tbsp olive oil
60ml water
1/4 tsp salt

For the filling:
100g fresh pumpkin
75g goat's cheese
2 cloves of garlic
3 tsp white wine
Rosemary or sage (depending on your taste)
Salt and pepper
Olive oil
Water

For the sauce:
20g butter (yes!)
1 tsp lemon juice
Rosemary

Preparation:
Firstly, prepare the dough as it will need time to rest. Beat the egg in a bowl and add the water, oil and salt. Then add the flour while continuously combining the ingredients. Knead the dough until you obtain a soft mass. Place the dough back in the bowl and cover it with cling film. Let it chill for 1-2 hours.
In the meantime, cut up the pumpkin in cubes and press or chop the garlic. Heat some olive oil in a frying pan and add the garlic and pumpkin. Sauté the two until the garlic starts to brown, then deglaze with the white wine. Season with salt, pepper and rosemary (or sage). When the white wine is absorbed, place the pumpkin in a pyrex, drizzle with olive oil and bake it in the oven until it is soft, approximately 20 minutes at 200°C. Once the pumpkin is soft, put it in a bowl and add the goat's cheese. Purée with a food processor and season (if needed) with salt, peper and more rosemary. Then take the dough out of the fridge and roll it out. I have a pasta machine to help me make the dough evenly thin. If you do not, just roll it out (on a floured surface) until it is about 2-3mm thin. Avoid to make all the dough at once at it easily dries out. The cut the pasta in lengths, place 1tsp.-sized filling in regular intervals (estimate the size of your ravioli) onto the strips, moisten the edges and place a second strip on top. Then press around the filling heaps with your fingers, cut the parcels into ravioli and go around the edges with a fork to seal the pasta strips together. The pasta is ready to be cooked immediately. Otherwise, you can place it in plastic bags in the freezer (separated from each other so they don't stick). To cook them, bring water to the boil in a pan, add salt and cook the ravioli until they float on the surface. In a frying pan, heat the butter until it starts to brown. Add the rosemary and lemon juice and pour it over the fresh ravioli. Buon appetito!