Place 2 c of flour on a clean, dry kneading surface. Make a well in the center and crack the egg into the well. Scramble the egg in the well lightly with a fork.

Add the pumpkin puree, salt and nutmeg. Continue mixing with the fork until the dough is too stiff for the fork. Switch to your hands and begin kneading the dough.

Knead the dough for 5-7 minutes until a soft, but not sticky dough forms. Add the additional ½ cup of flour, as needed to keep the dough from sticking. (You know you have the right consistency when you can knead the dough about 10 turns without it sticking to your hands.)

Wrap the dough in plastic wrap and refrigerate for 30 minutes to allow the gluten to soften.

While the dough is resting, mix the filling ingredients together in a medium bowl. Cover and refrigerate until you are ready to use. (Letting the filling set, mixed, allows the flavors of the tarragon to begin penetrating through the filling. This can be done up to a day ahead of time.)

When you are ready to make your ravioli, remove the dough from the refrigerator and roll it out into a 20x20” square on a lightly floured surface. (We found that occasionally flipping the dough and adding a bit more flour to the surface kept it from sticking to the counter and made rolling easier.)

Once the dough has been rolled out, cut the dough in half.

On one rectangle, place a ½ teaspoon of filling roughly 2 inches apart. (You should have 10 columns and 5 rows of filling dollops, for 50 ravioli total.)

Moisten the dough between the filling with a bit of water. (This will help the pasta to stick together better.) Place the other half of the pasta dough over the filling.

Cut the dough into squares around each filling dollop and press the edges firmly together.

Bring a large pot of water to a boil and add 1 teaspoon of salt. Add the pasta, a few at a time so the pot is not too crowded. Keep the water at a gentle simmer and cook the pasta for 1-2 minutes, until it is tender. (Pasta is done when it remains floating at the top of the water.)

Remove cooked ravioli from the boiling water and place into a bowl. Drizzle with a little olive oil to keep them from sticking to each other.