Sauce
1 tablespoon of almond extract
1 kg of ripe pumpkin in chunks
100 g of grated Parmesan cheese
4 amaretti cookies or 50 g of toasted and ground almonds
Nutmeg, salt, and black pepper to taste
Dough
3 1/2 cups of all-purpose flour
1 tablespoon of olive oil
4 eggs
Salt to taste
Sauce
7 tablespoons of butter
1 tablespoon of grated Parmesan cheese
2 tablespoons of fresh sage leaves
Accessory
A cookie cutter with a 12 cm diameter
Sauce
1 tablespoon of almond extract
1 kg of ripe pumpkin in chunks
100 g of grated Parmesan cheese
4 amaretti cookies or 50 g of toasted and ground almonds
Nutmeg, salt, and black pepper to taste
Dough
3 1/2 cups of all-purpose flour
1 tablespoon of olive oil
4 eggs
Salt to taste
Sauce
7 tablespoons of butter
1 tablespoon of grated Parmesan cheese
2 tablespoons of fresh sage leaves
Accessory
A cookie cutter with a 12 cm diameter
Sauce
Place the pumpkin on a baking sheet and bake for 30 minutes or until soft
Remove the skin, mash the pulp, and let it sit over a wire rack for an hour
Mix the pumpkin with the remaining ingredients and let it chill overnight in the refrigerator
Add salt, pepper, and nutmeg to taste and mix well
Dough
Make a mound with the flour and create a hole in the center
Add the olive oil, eggs, and salt and mix well for 2 minutes
Let it rest for an hour
On a floured surface, roll out the dough to a thickness of 2 mm using a pasta machine or rolling pin
Cut out circles with the cookie cutter
Place a spoonful of the sauce on half of each circle and fold it in half, pressing the edges together
Sauce
Boil 4 liters of water with 1 tablespoon of salt
When boiling, add the ravioli and cook for 3 minutes or until soft
Drain
Sauce
Melt the butter over low heat
Add the sage leaves and Parmesan cheese and mix well
To serve, layer the dough and sauce in alternating layers.
