Sole Lines: Cooking with Sugar Pumpkins - tamales, ravioli and pie

I love eating squash in the fall but I've never tried to do much with pumpkin until this week. After these few attempts I'm excited to try doing more with it.

As has become our tradition we made tamales for the Day of the Dead this year. I used this recipe as a guide.
First soak the corn husks in warm water. Then I started by making the filling, roasted pumpkin mixed with small pieces of queso blanco, cilantro, two jalapeños, a little garlic powder, salt and pepper.
Then I made the masa dough. I mixed 2 cups masa with two cups boiling water. In the bowl of a stand mixer I put 1/2 cup hot water with 1/3 cup of butter, 1 teaspoon of salt and 1 teaspoon of baking soda, after that mixed I began to add in the masa and let it mix until everything was combined. Then assemble the tamales and steam them to cook. This made more than two of us can eat so we put the leftovers in the freezer.

I also made my first attempt at homemade ravioli, Pumpkin Ravioli with Brown Butter Sage Sauce.

I began by making the filling. I used this recipe as a guide for the filling.
I combined some roasted pumpkin, fresh ricotta, 1 egg, 1 teaspoon of nutmeg, salt and pepper, and 1/4 cup grated parmigiana.

And this recipe for the pasta, which I ended up doubling because I had so much filling. I was partly drawn to this recipe because I was able to do it all with a mixer.
In a stand mixer with a dough hook I combined 2 cups all purpose flour, 3 eggs 1 teaspoon salt and 1 tablespoon olive oil (this makes one batch of pasta). After it all combined well then I coated it in oil and wrapped it in saran wrap and let it sit for half an hour.

Once the dough was ready I put it through the pasta maker to make sheets. I put the sheets onto a mat dusted with semolina.

I made fairly small ravioli, I put a small spoonful of filling in the dough and then folded it over and cut the dough then used a fork to press around the edges and seal them. Once the ravioli were made I put water on to boil and started on the brown butter sauce - 4 tablespoons of butter with roughly chopped sage, and chopped walnuts. The ravioli only cook for 2-3 minutes. Once they were cooked I added them to the frying pan with the sauce and tossed them together.

I served the ravioli on a bed of spinach with a little grated parmesan underneath and a little gorgonzola on top.

And lastly I made pumpkin pie with a fresh sugar pumpkin from this recipe. Except I did not make my own crust.

For the pie filling I combined 2 cups of roasted sugar pumpkin, a 12 oz can of evaporated milk, 2 eggs, 3/4 cup brown sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon nutmeg and 1/2 teaspoon salt with an immersion blender until smooth.

I decided to do small pies and used store bought dough. I filled up 12 muffin tins and two small 5 inch pie pans.

It baked at 400 for about 40 minutes, until a knife comes out clean.