A delicious and healthy recipe for pumpkin ravioli to use on these meat free days.
- Combine all ingredients for filling.
- Place 1 tsp of filling onto one square of dough, moisten edges with and egg wash, top with another square of dough, pressing edges to seal. Repeat with remaining dough and filling.
- Cook in boiling water for 6 - 8 minutes or till pasta is cooked, but firm.
- Drain ravioli and keep warm while preparing sauce.
Make your own ravioli dough or buy ready made.
If you don't have them substitute Amaretto cookies with biscotti.
Serve with a sauce made with 1/4 cup butter, melted, with a little fresh sage, finely chopped, poured over hot pasta. Alternatively, add chopped sage to the melted butter, stir in 1/2 cup of cream and heat to hot, but not boiling, then pour over hot pasta.