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Ravioli dough (and Pumpkin Filling)

2 c. all purpose flour
3 slightly beaten eggs
Dash salt

On a surface, shape flour into a mound and make a well in the
center. Put eggs and salt in the well. Using your hands, mix
carefully and incorporate all of the flour (mixture will be stiff).
Knead until smooth and elastic. (Or with steel blade in food
processor bowl, combine flour, eggs and salt. Cover and process
just till the mixture forms a ball.) Cover and let the dough rest
for 30 minutes.

On a lightly floured surface, roll out ravioli dough to a 30x10
rectangle, 1/16 inch thick. Cut into 72 two-inch squares. Spoon
about a rounded 1/2 tsp. 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.

Pumpkin Filling

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

Combine all ingredients. Use to fill ravioli dough.

For sauce:

1/4 c. butter, melted with dash fresh chopped sage, poured over
hot pasta


to above melted butter and sage, stir in 1/2 c, cream and heat to
hot but not boiling, pour over hot pasta


saute 8 oz. sliced mushrooms in the 1/4 c. butter and sage, pour
over hot pasta

Serve as a first course, followed by chicken and grilled vegetables.


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