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Pumpkin Ravioli

Pumpkin Filling
2/3 cup canned pumpkin
1/2 cup fresh grated or shredded Parmesan cheese
    (preferably parmigiano-reggiano)
2 tablespoons dry bread crumbs
3 tablespoons ground amaretti cookies or almond biscotti
3 tablespoons butter, melted
Dash nutmeg
Dash salt

Sauce
1/4 cup butter
Dash freshly chopped sage
1/2 cup cream

Make ravioli dough and press or buy pre-made.

Combine all filling ingredients. Use to fill ravioli dough by putting 1 teaspoon of filling onto one square of dough; moisten edges (use egg wash or egg beaten with a little water), then top with another square of dough, pressing edges to seal. Repeat with remaining dough and filling. Cook in boiling water for 6 - 8 minutes or till pasta is cooked, but firm. Drain ravioli and keep warm while preparing sauce.

Sauce: Melt butter with sage. Stir in cream and heat to hot but not boiling, pour over hot pasta.