Sift flours and salt together. Add eggs and oil, mix together loosely. Knead 8-12 minutes. Let rest 30 minutes at room temperature in plastic wrap (more time is ok). Roll out with pasta maker. The dough will be mealy and kind of hard to work with the first few times, but as you keep stretching it, it becomes smoother.

Getting smoother:

User a small glass to cut circles in the dough.

Pumpkin Filling: 1/3 cup ricotta cheese 1/3 cups canned pumpkin puree 1/3 cup diced sun dried tomatoes Mix together until well combined. Use about 1 TB per ravioli.

Put a dough layer on top and seal the sides.

Boil 5-6 minutes.

Nutmeg Beurre Blanc - 12 TB unsalted butter, cold - 8 oz white wine - 2 oz lemon juice - 2 TB shallot, diced - 2 TB cream - 1 TB nutmeg Over medium high heat, combine the wine, lemon. juice and shallots, reduce to 2 oz

Add 2 TB heavy cream, bring up to temperature. Add butter 1 TB at a time until combined over low heat whisking constantly. During this process, add nutmeg.

Drizzle the Nutmeg Beurre Blanc over the Pumpkin-Sundried Tomato Ravioli ravioli, shave black truffles over the top.