When it’s thickened transfer it to a bowl and cool it in the refrigerator. When it’s completely cool, mix in mascarpone, fresh grated parmesan cheese, lemon juice, and season with salt and pepper.
This would also be a good time to toast some pumpkin seeds. To do that, just cook them in a dry pan for a few minutes until they develop a bit color of and have a nice toasted flavor. When they’re ready, remove them from the heat and set them aside for later.
Sift your dry ingredients together, and then add your eggs and olive oil, and bring the dough together. Add water as needed, then turn onto a floured work surface, and kneed for 10-15 minutes.
Let the dough rest for 30 minutes to 1 hour then divide the dough into quarters to begin to work with.
With a pasta roller, start on the widest setting and run the dough through. Next fold the dough over on itself and run it through the same setting again (do this twice). Finally, run the dough through normally on the same setting before moving to the next setting on your roller.
Repeat this process for each setting until your pasta is moderately thin (but thick enough to hold the filling).
When your pasta has been rolled into sheets, use a ring mold to cut out circles, and place them on a lightly floured surface or pan until you’re ready to assemble the ravioli.
Assembling the Ravioli
To make the ravioli, put a dollop of filling in the center of your base sheet of pasta, and wet the exposed edges of the pasta with a bit of water to help seal it. Next, place another sheet of pasta directly over your filling and base layer, and press the edges of the two layers together to seal it. Place each raviolo on a very lightly floured surface until your ready to cook.