Ravioli filled w/pumpkin

---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
  
       Title: Ravioli Filled W/pumpkin
  Categories: Appetizers, Pasta
       Yield: 6 servings
  
       2 c  All purpose flour                        -cheese
       1 c  Semolina flour                      6    Single amaretto
     1/2 ts Salt                                2    Egg
       4    Room temperature egg              1/2 ts Salt
       2 tb Olive oil                         1/4 ts Freshly ground white
 pepper
       2 tb Warm water                        1/4 ts Fresh grated nutmeg
      10 oz Solid pack pumpkin                  2 tb Olive oil
     1/2 c  Freshly grated Parmesan           3/4 c  Clarified unsalted butter
  
   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.
  
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