Pumpkin ravioli, stuffed with ricotta and biscotti mixture, covered in cream sauce.
2 cans of pumpkin puree
1 stick of salted butter
1 package of all purpose flour
1 small box of almond biscotti
4 cups of ricotta cheese
amaretto di saronno or grand marnier liquor
No nutrition information available
Place the pumpkin puree on a bowl lined with absorbent paper towels and cover it as well. This will remove all the extra water from the puree...
Let stand for 1 hour.
In a Cuisinart Stand Mixer, (dough setting) place the pumpkin puree, add 2 eggs, 1 teaspoon of salt, 2 tablespoons of butter, 2 tablespoons of sugar, 1 teaspoon of nut meg, 1 teaspoon of cinnamon, and 1 cup of all purpose flour. Mix all until a soft dough is created, add more flour if it sticks. Roll into a ball and place in a covered bowl on the countertop for 2 hours.
Change blades on Cuisinart and place 6 biscotti and grind them to a fine mixture, mix in a bowl with the ricotta cheese, and 1 spoon of parmesan cheese, 1 table spoon of butter, 1 tea spoon of salt and one egg. Mix to a creamy consistency adding 2 tablespoons of amaretto di saronno liquor (or grand marnier).
Roll dough and cut 4 inch squares, melt some butter and finger brush the edges of each square of dough, place a teaspoon of mixture at the center of each square, then place another square of dough and press with a fork all around each square to create and finish the ravioli!
Boil water with the salt and place them inside the water as they raise to the top let them simmer on top for 1 minute then remove and place on a dish,
To create the sauce boil heavy cream and add 1 teaspoon of salt, 1 teaspoon of nut meg, 1 teaspoon of cinnamon and 1 tablespoon of amaretto... After it reduces for about 5 minutes, remove from heat and add 2 tablespoons of Parmigiano cheese.
Place 4 to 6 ravioli on each dish and cover in the cream sauce... Sprinkle additional parmesan cheese and enjoy!