This year I decided to try a more seasonal approach and I found a few recipes for pumpkin ravioli. This one is loosely based on one from 1986 and published in The Wolfgang Puck Cookbook.
For the more intrepid, feel free to make your own pumpkin puree, I used canned, organic pumpkin without seasoning. You can make these a day ahead and refrigerate them until about 20 minutes before you're going to cook them. The steps are easy but, if you've never made ravioli, prepare to feel clumsy. I was glad that my friend, Rina, wanted to get involved. It was a fun time and the extra hands were helpful. Here's a tip; don't believe anyone who says you don't need semolina flour. I use half semolina and half all-purpose flour. The gluten in semolina makes it possible to roll thin dough that doesn't explode in the boiling water. I bought only the amount I needed from the bulk aisle at The Kiva in Eugene, Oregon.
Total Time: 3.5 - 4 hours
Yield: 4 to 6 servings (approx 30 ravioli)
Level: Difficult
