Ingredients:

• *Recipe Courtesy of Mami Camilla Cooking School*
• FOR THE FILLING
• Preheat the oven to 400 degrees. Slice a pumpkin (acorn squash or butternut squash will also work) in half, remove the seeds, and then cut the pumpkin into crescents, roughly 2-inches thick. Toss the pumpkin crescents with olive oil and sprinkle with salt and pepper on a baking sheet. Roast the pumpkin in the preheated oven for 25-30 minutes, or until tender. Place the roasted pumpkin in a large bowl and mash with a fork or potato masher until smooth. To the mashed pumpkin, add in 400g of ricotta cheese, 400g of fresh mozzarella cheese (cut into small pieces), ¼ cup of grated parmesan cheese, 100 grams of crushed amaretti cookies, 1 pinch of salt and pepper, and a pinch of nutmeg. Stir together with a rubber spatula until well combined and smooth.
• FOR THE RAVIOLI PASTA
• 500 grams all-purpose flour
• 4 eggs
• Dash of salt
• 2 egg whites, lightly whisked for egg wash
• On a flat work surface form well with flour. Add eggs and salt to center. Mix with hands taking small portions of flour into the center to combine with eggs. Continue to work dough until it’s well blended and compact. Cut dough in 4 pieces; form squares about width of pasta machine; dust well with extra flour. Feed dough through pasta machine set on number 10; fold in half; repeat. Dust with flour; feed dough through machine set on number 7. Dough will begin to thin and lengthen. Dust with flour; arrange dough in ribbon folds; feed into
• machine on number 5. Repeat process until all dough has been used.
• Fold each piece of pasta in half to mark mid-point, open and lay flat. Using 2.5-centimeter ravioli cutter, lightly mark circles in double rows along one half of dough. Leave about 5 millimeters between circles to allow for cutting.
• Using pastry bag, pipe heaping teaspoon of filling in center of each circle. OR, you can form the dough into half moon shapes like in my photos!
• Spread egg wash along edges of dough. Fold other half of dough over filling, carefully pushing trapped air out around each ravioli.
• Use slightly smaller round form to lightly stretch dough over filling. Press edges with fingers to seal. Cut each ravioli with cutter. Place on floured surface to dry. Cook in salted boiling water until ravioli floats to the top;
• remove with large slotted spoon.
• FOR THE SAGE-BUTTER SAUCE
• Unsalted butter
• Fresh safe, finely chopped
• Melt butter in a small sauce pan over medium heat. Stir in chopped sage and season with a touch of salt and pepper. Toss the ravioli in the sauce before serving; serve with grated Parmesan cheese.