Filling:
2 Cups Pumpkin (fresh roasted or canned)
½ Cup Parmesan Cheese, grated
½ Cup Ricotta cheese, drained
½ Cup Amaretti Cookies, crushed
1 Egg
Pinch of Nutmeg
Mix Pumpkin, Parmesan Cheese, Ricotta, Amaretti Cookies, Egg, and Nutmeg in a small bowl.
Sauce:
¼ Cup Fresh Sage Leaves
6 Tablespoons Butter
Melt Butter and cook until it begins to brown. Add sage leaves and take the pan off the heat.
To Assemble the Ravioli:
Fresh Pasta Sheets
Place a square of fresh pasta on a flat surface. Place one teaspoon of the filling on top of the pasta square. Brush the edges with water. Place a second sheet on top of filling and gently press edges to seal.
Cook Ravioli in salted boiling water for 5-6 minutes. Toss with the Sage Butter. Serve with additional Parmesan Cheese
