From: Chef Wolfgang Gussmack, Rock-enwagner, Santa Monica, CA. Yield: 8 servings. RAVIOLI FILLING: 2 cups cooked pumpkin (if using fresh pumpkin begin with a medium-sized pumpkin, approximately 2 lb.) 2 egg yolks 4 oz. Amaretto cookies 6 oz. grated Parmesan cheese to taste, salt and pepper to taste, nutmeg GRAPE SAUCE: 1 cup halved California seedless grapes 4 oz. butter 5 fresh sage leaves 1 /4 cup vegetable stock RAVIOLI DOUGH: 5 cups all-purpose flour 5 large eggs 1 Tbsp. ...

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