Ravioli Dough (and Pumpkin Filling)

On a surface, shape flour into a mound and make a well in the center. Put eggs and salt in the well. Using your hands, mix carefully and incorporate all of the flour (mixture will be stiff). Knead until smooth and elastic. (Or with steel blade in food processor bowl, combine flour, eggs and salt. Cover and process just till the mixture forms a ball.) Cover and let the dough rest for 30 minutes. On a lightly floured surface, roll out ravioli dough to a 30x10 rectangle, 1/16 inch thick. Cut into 72 two-inch squares. Spoon about a rounded 1/2 tsp. of filling onto one square of dough; moisten edges ( use egg wash or egg beaten with a little water), then 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. Pumpkin Filling 2/3 c canned pumpkin 1/2 c fresh grated or shredded Parmesan cheese (preferably parmigiano-reggiano) 2 Tbsp dry bread crumbs 3 Tbsp ground amaretti cookies or almond biscotti 3 Tbsp butter, melted Dash nutmeg Dash salt Combine all ingredients. Use to fill ravioli dough. For sauce: 1/4 c. butter, melted with dash fresh chopped sage, poured over hot pasta or: to above melted butter and sage, stir in 1/2 c, cream and heat to hot but not boiling, pour over hot pasta or: saute 8 oz. sliced mushrooms in the 1/4 c. butter and sage, pour over hot pasta Serve as a first course, followed by chicken and grilled vegetables.