Ravioli di zucca

To do the ravioli pastry, place the flour on a wooden board and create a hole in the middle.
Break the eggs in that hole, add a pinch of salt and start mixing with a fork or a spoon.
When the pastry starts to take, mix with your hands, adding a tiny bit of water if needed.
Work the pastry for at least 10 minutes until it reaches a good elasticity.
Cover with cling film and place in the fridge for at least 1 hour.

Cut the zucca into pieces and place into a dish. Add some olive oil and fresh rosemary.
Cook for 40 minutes in the oven at 180.

Puree the cooked pieces of zucca and mix with the cheese.
Add the nutmeg, seaon and let it cool.

Assemble the ravioli.
Cook them for 9 to 12 minutes.

Prepare a beurre noisette in a pan. Add the salvia leaves in the pan at the same time as the butter.
Serve the ravioli with the butter as a sauce.