**Making the Pumpkin Ravioli Filling:**

1. Preheat your oven to 400°F (200°C). Cut a small pumpkin in half, scoop out the seeds, and place it cut-side down on a baking sheet. Roast for 45-60 minutes, or until the pumpkin is very tender when pierced with a fork. Let it cool slightly. If using canned pumpkin puree, skip this step.

2. Once cooled, scoop out the pumpkin flesh and place it in a fine-mesh sieve lined with cheesecloth. Let it drain for at least 30 minutes, or even better, overnight in the refrigerator.

3. In a large bowl, combine the drained pumpkin puree (about 1 ½ cups), ½ cup grated Parmesan cheese, ¼ cup ricotta cheese (also drained!), 2 tablespoons brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, a pinch of ground cloves, salt and pepper to taste, and 1 large egg yolk.

4. Mix all the ingredients together until well combined. The mixture should be smooth and creamy. Taste and adjust the seasonings as needed.

5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

**Crafting the Pasta Dough:**

1. On a clean work surface (or in a large bowl), mound 2 cups of all-purpose flour (plus extra for dusting) and ½ cup of semolina flour. Make a well in the center of the flour mixture.

2. Crack 3 large eggs into the well. Add 1 tablespoon of olive oil and a pinch of salt.

3. Using a fork, gently whisk the eggs and olive oil together. Slowly begin incorporating the flour from the inner edges of the well, working your way outwards.

4. Once the dough starts to come together, use your hands to knead it for 8-10 minutes, until the dough is smooth, elastic, and slightly tacky (not sticky). If the dough is too dry, add a teaspoon of water at a time until it reaches the right consistency. If it's too sticky, add a little more flour.

5. Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes, or up to an hour.

**Assembling the Pumpkin Ravioli:**

1. Lightly flour your work surface. Divide the pasta dough in half. Using a rolling pin or a pasta machine, roll out one half of the dough into a thin sheet.

2. Lay the pasta sheet on your work surface. Use a ravioli cutter, cookie cutter, or a knife to cut out circles or squares of desired size (usually 2-3 inches).

3. Place a small spoonful (about 1 teaspoon) of the pumpkin filling in the center of each pasta shape. Be careful not to overfill them.

4. Lightly brush the edges of the pasta shapes with water or egg wash (1 egg yolk mixed with 1 teaspoon of water). Place a second pasta shape on top of the filling, aligning the edges. Gently press down around the filling to seal the ravioli, making sure to remove any air pockets. You can use a fork to crimp the edges for a decorative touch.

5. Repeat steps 1-4 with the remaining pasta dough and filling.

6. Place the assembled ravioli on a lightly floured baking sheet. Let them dry for about 15-20 minutes before cooking.

**Crafting the Amaretto Cream Sauce:**

1. In a large skillet or saucepan, melt 4 tablespoons of butter over medium heat.

2. Add 1 finely minced shallot to the melted butter and sauté until softened and translucent, about 3-4 minutes. Be careful not to brown them.

3. Pour in 1 ½ cups of heavy cream and bring to a simmer.

4. Stir in 2 tablespoons of Amaretto liqueur (or more, to taste!), ¼ teaspoon of ground nutmeg, salt, and pepper to taste.

5. Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent sticking.

6. Stir in ½ cup of grated Parmesan cheese until melted and smooth. The sauce should be rich and creamy.

7. Taste the sauce and adjust the seasonings as needed.

**Cooking and Serving the Pumpkin Ravioli:**

1. Bring a large pot of salted water to a boil. Gently drop the ravioli into the boiling water, a few at a time.

2. Cook for 3-5 minutes, or until the ravioli float to the surface and are tender. Be careful not to overcook them.

3. Use a slotted spoon to carefully remove the ravioli from the water and drain them well.

4. Add the cooked ravioli to the Amaretto cream sauce and gently toss to coat.

5. Serve immediately, garnished with freshly grated Parmesan cheese, chopped fresh parsley, and a drizzle of olive oil, if desired. A sprinkle of toasted almonds also adds a nice touch.