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Print this Recipe    Ravioli 19

Pumpkin Ravioli Filling

1 c canned pumpkin
1 large egg
1/2 c freshly grated parmesan cheese
salt and freshly ground pepper to taste
freshly grated nutmeg, or few shakes of ground nutmeg
1/c c crushed amaretti cookies (Italian grocery or specialty foods)
1 tsp lemon juice

Use prepared pasta sheets or won ton wrappers to form ravioli. Boil
until al dente (5-6 min).

For sauce: Several tablespoons of butter, melted in small skillet,
with chopped fresh sage leaves. Stir in cream to desired consistency,
and freshly grated parmesan cheese. Be careful to keep the sauce
light and not use too much. I don't think these would be very good
with red/tomato sauces. Might be OK with light pestos but we've
never tried it that way. Flavored olive oil (sage, garlic) works
fine also and is healthier than the cream/butter.

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