Ingredients
6 oz pumpkin roasted and peeled
1 pinch nutmeg
1 pinch cinnamon
3 tbsp ricotta cheese
1 tbsp amaretto cookies chopped
sea salt
black pepper
1 tbsp mostarda (fruit in mustard syrup)
8 oz fresh pasta dough (see Recipe under Pasta Section)
1 whole egg beaten
3 tbsp water
2 tbsp grated Reggiano parmesan cheese
2 tbsp butter unsalted
1 sprig sage
1 tbsp toasted chopped walnuts
Directions
In a mixing bowl place roasted pumpkin, ricotta, parmesan cheese, amaretto cookies, nutmeg, cinnamon, salt and pepper. Mix all ingredients with a fork until mixture is smooth, adjust the seasoning and set aside. Roll out the pasta dough to desired thickness and cut in half widthwise. Then brush one side with mixture of the egg and water. With a pastry bag fill with the pumpkin filling. Put a quarter size dollar of the pumpkin puree one half inch apart from each other. Do this in a uniform pattern. When you are finished, take the other half of the dough and place over the side with the filling. Run your fingers over the edges of the dough to seal and then cut into desired shape. In a large pot of boiling, salted water drop the ravioli's in one at a time and cook for about three minutes. In a large sauté pan add 2 tablespoons of butter, a touch of water, sage sprig and the toasted walnuts and bring to a boil. When the sauce has emulsified, take off heat and toss with the ravioli. Garnish with fresh grated Reggiano Parmesan. Yields 4 servings (serving size 1 1/2 cups).

Compliments of Tony Priolo Executive Chef & Owner Piccolo Sogno