Roll out the dough as thin as possible and cut into even squares. Cut 2/3 of the pumpkin flesh into tiny cubes and sauté in a little safflower oil. Add the onion and sauté. Extinguish with a little white wine. Add garlic and rosemary and season everything. Cook for a few minutes and cool.
Spread the filling evenly on half of the pastry sheets. Stir the egg yolks with a little water and spread on the edges. Place the remaining pastry sheets on top and smooth the edges.
Cut out small balls from the leftover pumpkin flesh and steam in the remaining oil until soft. Season and extinguish with white wine.
Cook the ravioli in boiling salted water. Remove and serve. Spread the pumpkin balls evenly over the ravioli.