Pumpkin Ravioli with Grape Butter Sauce

Pumpkin Ravioli with Grape Butter Sauce

From: Chef Wolfgang Gussmack, Rock-enwagner, Santa Monica, CA. Yield: 8 servings.

RAVIOLI FILLING:
2 cups cooked pumpkin (if using fresh pumpkin begin with a medium-sized pumpkin, approximately 2 lb.)
2 egg yolks
4 oz. Amaretto cookies
6 oz. grated Parmesan cheese
to taste, salt and pepper to taste, nut

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