Pumpkin and Amaretti ravioli recipe

Sift the flour on the wooden board and hollow the center. 
Break the eggs and pour them in the hollow one by one.  
Using a fork, beat the eggs together. Gently bring some of the flour into the egg mix.
Continue drawing flour into the eggs a little at a the time until all the flour is absorbed.  Use your hands to obtain a uniform mixture, knead the pasta, pushing with the palm of your hands, until the dough feels smooth and firm.  Make a round, smooth ball and place it on a plate. 
Cover with a moistened cloth or a plastic wrap, and let the dough settle in a fresh place for 30 minutes to 1 hour.

Using an immersion blender or a food processor, blend the cooked and peeled pumpkin with the egg. 
Place in a medium mixing bowl, and add the ricotta cheese, Parmesan cheese, spiaces.  Adjust to taste with salt. 
At this point you can crumble some of the amaretti cookies and include them into the ravioli filling mixture, if you wish.

Use the minimum flour necessary, just enough to prevent the dough from sticking to your hands while working.   Cut the dough in parts.
Place one of the pieces on the work surface, and flatten it with a rolling pin until it is very thin, or use the pasta machine. 
Repeat the same steps with the other half of the dough, making a pasta sheet of the same size.
Set it aside, covered with a moist towel if necessary to prevent the pasta from drying too much.

Cut with a square cutter and place about 1 teaspoon of the filling on the dough, closing the ravioli overlapping the pasta to form a square shape. 
Try and remove as much air as possible by pressing down on the filling with your fingers, and then sealing the borders of the ravioli with a fork. 
Put the ravioli on a tray sprinkled with semolina to avoid the ravioli sticking together.

Heat olive oil in a medium sauté pan.  Add the thinly sliced onions, adjust seasonings with salt. 
Add the white wine, and allow to evaporate - add a splash of water if the onions seem too dry.  Allow to cook through, until onions are soft.  
Blend onions into a creamy consistency with an immersion blender.  If you wish, you can push through a sieve to eliminate unblended onions (to preserve the silky consistency of the cream).  
In a small saucepan, reduce the balsamic vinegar over medium-high heat to produce a balsamic reduction that will used in the presentation of the finished ravioli. 
If you prefer a thicker consistency, add a little bit of cornstarch diluted in water, and combine well.

Boil a large pot of salted water, cook the ravioli for approximately 6-8 minutes. 
Ravioli will be done when they float somewhat to the surface.  Drain, and set aside while prepping your individual serving plates. 
Place a spoonful of the sauce onto each individual plate.  Place several ravioli directly on top of the sauce, place the pecorino cheese flakes and the amaretti crumble on top of the ravioli.  
Drizzle with a bit of the balsamic vinegar per plate.   Serve warm.