Preheat oven to 350°F (175°C).

Cut the pumpkin into pieces and roast until tender.

Sauté shallots and garlic in olive oil until softened.

Combine roasted pumpkin, sautéed shallots, garlic, salt, pepper, chopped walnuts, grated parmesan cheese, and chopped oregano.

Mix the all-purpose flour with egg yolks, whole egg, olive oil, and salt to form a pasta dough.

Roll out the pasta dough into thin sheets.

Place spoonfuls of the pumpkin filling onto one sheet of pasta.

Cover with another sheet of pasta and press around the filling to seal, creating ravioli shapes.

Cook the ravioli in boiling salted water until they float to the surface.

Serve immediately with your favorite sauce.