
Pumpkin Ravioli with Pumpkin Alfredo
Pasta Dough
All purpose flour 2 cups
Eggs, whole 2 each
Egg yolk 1 each
Salt 1 tablespoon
Olive oil 1 tablespoon
Method of prep:
Mix all ingredients together until dough can be kneaded. Knead dough for 2 minutes and let rest for 20 minutes before rolling out.
Pumpkin Ravioli Filling
Sugar pumpkin or pie pumpkin, seeded and roasted 1 each
Ricotta Cheese 2 cups
Asiago Cheese, shredded 1 cup
Salt and pepper to taste
Method of prep:
Cut roasted pumpkin into ¼ x ¼ x ¼ inch cubes. Mix all ingredients together in a medium sized mixing bowl. Fill into pasta dough as desired.

Pumpkin Alfredo Sauce:
Heavy cream 2 cups
Garlic, minced 2 cloves
Parmesan cheese 2 cups
Canned pumpkin ½ cup
Nutmeg 1/8 teaspoon
Butter 1 tablespoon
Salt and pepper to taste
Method of prep:
In a non-reactive skillet, melt butter over medium heat. Add garlic and nutmeg and stir for 10 seconds. Add heavy cream and reduce by half. Add canned pumpkin and stir. Add cheese and stir, reduce if sauce needs to be thickened. Season to taste.