For the filling, preheat the stove to 200 degrees. Oil a large ovenproof dish. Divide the pumpkin, scrape out the seeds and fibers with a spoon and place the pumpkin halves cut-side down in the dish. Cook the pumpkin for thirty to sixty minutes (depending on the variety). Remove the pumpkin halves from the heat and cool.
Remove the pumpkin flesh from the shell and spread through a sieve. Crumble the amaretti. Stir Parmesan, amaretti, pumpkin flesh, nutmeg, egg, bread crumbs and salt until smooth. Cover and set aside to cool.
To make the dough, sift the flour onto the surface and make an indentation in the center. Mix the eggs and form into the indentation. Gradually mix everything into a dough, if the dough does not completely absorb the flour, add a little more water. Then knead the dough with the heels of your hands for five minutes, it should be elastic and of rather firm consistency. Wrap in plastic wrap and rest for at least an hour.
Roll out the dough in portions as thinly as possible. Place the first sheet of dough on a well-floured ravioli sheet. Pipe the filling into the piping bag form and place a little filling in each of the indentations. Place a second sheet of dough over the filling. Using a rolling pin, ‘press’ the ravioli through the baking sheet. Spread the ravioli out on a clean kitchen towel.
In the meantime, cook the sage butter: In a small frying pan, melt the butter. The ointment
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