Roast the Pumpkin

1. Preheat oven to 400 degrees.
2. Slice your pumpkin in half horizontally and scrape out all the seeds and surrounding stringiness (keep the seeds for these pumpkin seed treats!)
3. Place both pumpkin halves cut-side down on a baking sheet and roast for about an hour or until the skin is very soft and brown in spots and the flesh is soft and easily separates.
4. Scrape flesh away from skins and let drain in a colander.

Make the Filling

1. Melt butter over medium heat in a large saucepan.
2. Add nutmeg, cinnamon, cumin, pepper, salt and ground cashews.
3. Stir in pumpkin and cook, stirring and mashing, until the mixture is fragrant and the consistency of stringy, creamy mashed potatoes.
4. Turn off heat and set aside.

Make the Pasta

1. Sift together flour, salt, and basil. Add oil and water and knead until a stiff dough forms.
2. If you’re going to be cooking your ravioli the same day that you’re making them, you’ll probably want to prepare a large pot of water at this point so it’ll be ready to go when you’re done with assembly. Add a dash of salt and a dollop of olive oil to the water.
3. Turn out dough on a lightly floured surface and roll it as thin as you can with a rolling pin (or, if you have a pasta maker, by all means, use it). You may want to work with a small portion of the dough at a time.
4. Cut your dough into roughly matching squares – about 2.5″ works well.
5. Put approximately 1 tablespoon of the pumpkin filling in the middle of a square, place another square on top, and pinch around the edges to seal. This is a great step on which to enlist the help of family and friends – it will go much quicker with more hands-on the job. Place ravioli on parchment paper to prevent sticking.
6. Gently drop ravioli into a large pot of boiling water.
7. Cook for 15 minutes and carefully drain.
8. Serve with sauce of your choice.