Pasta dough: Sift 1 1/3 cup flour into a bowl and make a well. Place the eggs, salt into the center and start to mix with a fork. Pour onto a floured surface and start to knead. Should the dough be too wet and sticky, sprinkle a little bit of the additional flour – up to about 3 tablespoons. Continue kneading for about 10-12 minutes until the dough is smooth, silky & elastic. Brush with olive oil, cover with cling film and allow to rest at room temperature for at least 30 minutes.
Ravioli: Once the dough has rested, roll out the fresh pasta into two thick rectangular sheets, around 1mm in thickness. Spoon about 1 tablespoon pumpkin mixture on one side and a second on the other, repeating till you have eight. Brush around the filling carefully with a little bit of water to help them seal and lift sheet and place on top. Gently press the dough down starting from the middle then to the sides as close as you can to the filling, getting rid of any air pockets that form and seal completely (the water will help). Cut in between each section to create individual raviolis and press down with a fork.
Topping: Whilst ravioli is boiling, heat olive oil and butter over a medium high heat in a large pan. Add sage leaves and sauté till crispy. Once the ravioli is cooked, drain and spoon into the pan, basting with the oil and sage. To serve, plate ravioli and drizzle with heated butter mixture, top with chopped macadamia nuts, crispy sage and finish with grated parmesan, salt & black pepper.
