Egg Yolk Ravioli with Pumpkin - The Local Palate

Ingredients

• 2 cups vegetable oil
• 1 cup chicken skin, pulled from bird
• 2½ cups all-purpose flour, separated
• 21 pastured eggs
• 1 tablespoon extra virgin olive oil
• Sea salt
• 1 pie pumpkin (about 3 pounds), peeled, seeded, and roughly chopped
• ¼ cup agave nectar
• 1 stick butter
• 2 tablespoons pumpkin seeds
• 12 sage leaves
• Salt and black pepper
• Pasta machine
• Rolling Pin
• Pasta Brush
• Small Pastry bag and tip
• 3-inch cutting ring
• 2 10-inch pans