Pumpkin Ravioli

Serves 8

For dough:

2 cups all-purpose flour

3 lg. eggs

1/4 cup dry white wine

1/2 tsp. salt

For filling:

1 lb. Hubbard squash, or acorn or butternut squash

2 Amaretti cookies

1/4 cup golden raisins, finely chopped

1/4 lb. prosciutto, minced

2 lg. eggs

1/2 cup fresh breadcrumbs

1/2 tsp. freshly grated nutmeg

Salt and pepper

For sauce:

8Tbsp. unsalted butter, melted

1 tsp. fresh sage, chopped

1/2 tsp. white pepper

1/4 cup grated fontina cheese

Place flour on wooden board and form into a mound. Make a deep well in the center and break eggs into it. Add water and salt. Use a fork to break up eggs and mix contents of the well. Slowly add flour, beginning at the top of the well so that the walls collapse and blend into the mixture. When flour is almost totally absorbed, begin kneading, pressing with the palms of your hands. Knead dough for about 20 minutes, until it becomes smooth and elastic. (If dough is dry, add a few drops of water. If sticky, add a sprinkle of flour.) Gather dough into a ball, place in a large bowl, cover with plastic wrap, and let rest for 30 minutes. To test for doneness, punch dough with index finger. If it springs back it is done.)

While dough is resting, cut squash in half. Remove and discard seeds. Bake squash in preheated 350°F oven for 30 minutes. Remove from oven, let cool for 5 minutes, and puree in food processor or blender.

Place crushed Amaretti cookies in large bowl. Add pureed squash, raisins, prosciutto, eggs bread crumbs, salt pepper and nutmeg. Reserve. Break dough into lemon-size pieces and roll each into a long, transparent-thin sheet. On half of each sheet, place 1 tsp. filling about 3 inches apart from each other. Fold other half of the sheet over the first and pinch the edges together with your fingertips. Close each chamber by crimping the dough around the filling with a pastry cutter. Cut ravioli into individual units and spread on wax paper that has been lightly sprinkled with cornmeal. Do not allow ravioli to touch; let dry. Bring a 2-quart pot of salted water to boil. Add ravioli and cook for 5 minutes. Drain ravioli place on a serving dish, and toss with butter. Add sage, pepper and cheese. Toss again and serve.