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Pumpkin Ravioli

5 oz flour
2 oz semolina
2 large eggs
4 oz pumpkin puree
1 oz Parmesan, grated
1 oz coarsely ground almonds
2 tsp apricot preserves
2 tsp dijon mustard
nutmeg to taste

Place the flour, semolina and eggs in a food processor and pulse
until mixed. Roll out thin sheets of dough. Mix the filling
ingredients. Place spoonfuls of the filling at intervals on the
dough. Paint the spaces between the filling mounds with water.
Top with a second sheet of dough. Press the two sheets together
firmly between the filling. mounds. Cut into separate pieces. Let
dry turning once while drying. After the have dried a while, drop
into boiling water and cook about 4-5 minutes.

Serve with with finely minced sage in a little bit of melted butter.

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