Mix the flour with two eggs until you have a firm dough. Refrigerate for 30 minutes.

Roast the pumpkin in the oven for 30 minutes.

Mash the pumpkin in a bowl and add the spices and Parmesan cheese to make a dry filling.

Roll out the dough and use a round cutter to form ravioli. Place the pumpkin filling on the dough and cover with another layer of dough to seal.

In a skillet, sauté the speck without oil, then add the gorgonzola to make a creamy sauce.

At the same time, cook the ravioli in boiling water, then toss with the sauce and serve!