Pumpkin Ravioli

There's this small restaurant not too far from where I live which has the most delicious pumpkin ravioli. They are served with a sauce of browned butter and sage...delicious.
This is as close as I could come to their recipe:

                                                                                 

For the dough:
2 cups “oo” flour
2 eggs, plus 2 egg yolks lightly beaten
warm water, about ½ cup
salt to taste

For the Filling:
1 cup cubed pumpkin, roasted - you can also use butternut squash
½ cup grated Parmesan cheese
pinch of freshly grated nutmeg

For the Dough:
Sift the flour into a bowl. Make a well in the center, and add the eggs and salt. Add water as you knead the dough. Knead for 5-10 minutes, until it is smooth and elastic.
Wrap in plastic wrap, and let it rest in the fridge for 2 hours.

Meanwhile, make filling by simply roasting the cubed pumpkin in a 375 degree oven for about 20 minutes, or until fork tender. Mash the squash with a fork and mix in the cheese and nutmeg.

Roll out the dough on a floured surface to be 1/8” thick. You can also use a past machine. Cut even circles with a circular mold (an upside-down glass works fine). Place a small mound of the filling in the middle of the ravioli. Brush one side with water, fold over, and press down with the tines of a fork to seal the ravioli. Let dry for about 30 minutes on a tray lined with parchment.

Cook in boiling water until done - they usually all float on top when ready. Serve with browned butter and sage.