Ravioli Filled With Pumpkin

We must not be consumed with our past pain. We need to get beyond our poor choices (guilt, regret) and the ways others have hurt us (bitterness, self-pity). This is the unnecessary baggage we must discard. Satan wants us focused on the past. God want us to move forward and by His grace we can. Discard the weight you are needlessly bearing by casting your cares upon the Lord. Appreciate His forgiveness (for your sins), and the forgiveness He expects us to extend to others (for their sins). Learn “the peace of Christ that surpasses all comprehension.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Pasta	8	Servings

INGREDIENTS

2	c	All purpose flour
1	c	Semolina flour
1/2	t	Salt
4		Egg at room temperature
2	T	Olive oil
2	T	Warm water
10	oz	Solid pack pumpkin
1/2	c	Freshly grated Parmesan
		cheese
6		Single Amaretto, ?????
2		Eggs
1/2	t	Salt
1/4	t	Freshly ground white pepper
1/4	t	Fresh grated nutmeg
2	T	Olive oil
3/4	c	Clarified unsalted butter

INSTRUCTIONS

From: Wendy Lockman <wlockman@ra1.randomc.com>  Date: Wed, 6 Mar 1996
13:39:45 -0500 For pasta: Combine flours and 1/2  teaspoon salt in
processor. Add 4 eggs, 2 tablespoons olive oil and  water and blend
until dough comes together, about 20 seconds. Turn  dough out onto
lightly floured surface and knead until smooth, about  3 minutes. Wrap
in plastic. Let stand 15 minutes.  For filling: Blend next 7
ingredients in processor. Set mixture aside.  To assemble: Cut dough
into 6 pieces. Flatten 1 piece of dough (keep  remainder covered to
prevent drying), then fold into thirds. Turn  pasta machine to widest
setting and run dough through. Repeat until  dough is smooth and
velvety, folding before each run and dusting with  flour if sticky.
Adjust pasta machine to next narrower setting. Run  dough through
without folding. Repeat, narrowing rollers after each  run until pasta
is about 1/16 inch thick, dusting with flour if  sticky. Repeat with
another piece of dough. Lay 1 dough sheet on  lightly floured surface.
Mound level teaspoons of filling at 2-inch  intervals, leaving 1/2-inch
border along edges. Brush dough between  filling and along edges with
water. Top with second sheet, pressing  around filling to seal. Trim
around filling using pastry cutter to  create ravioli. Arrange ravioli
on lightly floured waxed paper.  Repeat with remaining dough. Let
ravioli dry until leathery around  edges. (Can be prepared 1 day ahead
and refrigerated.)  Stir 2 tablespoons olive oil into large pot of
boiling salted water.  Add ravioli (in batches if necessary) and cook
until just tender but  firm to bite, about 8 minutes. Drain well.
Transfer to bowl. Add  butter and toss well. Divide among 8 plates.
Sprinkle each with  freshly grated Parmesan cheese if desired. Top with
freshly ground  pepper.  MC-RECIPE@MASTERCOOK.COM  MASTERCOOK RECIPES
LIST SERVER  From the MasterCook recipe list.  Downloaded from Glen's
MM Recipe  Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 346 Calories From Fat: 164 Total Fat: 18.5g Cholesterol: 163.7mg Sodium: 765.5mg Potassium: 120mg Carbohydrates: 25.3g Fiber: <1g Sugar: <1g Protein: 18.5g