2-1/2 to 3 cups all-purpose flour
1 tablespoon olive oil
1 small pie pumpkin (about 2-1/4 pounds), peeled and cut into 1-inch cubes
4 teaspoons chopped shallot
1/3 cup butter (make sure it’s cubed)
2 teaspoons minced fresh sage
3/4 teaspoon minced fresh thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup plain Latta Kefir
1 small bay leaf
3 tablespoons of heavy cream
1 egg, lightly beaten
1. Place 2-1/2 cups flour in a large bowl; make a well in the center. Beat eggs and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
2. Meanwhile, in a large skillet, saute pumpkin and shallot in butter until tender. Add the sage, thyme, salt and pepper. Transfer to a food processor; cover and process until blended. Return to the pan; stir in cream, Latta Kefir and bay leaf. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened. Discard bay leaf.
3. Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep remaining dough covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with egg. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
4. Bring a stock pot of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain and keep warm.