Pumpkin Ravioli Filling:
16 oz can of pumpkin
1 bag amaretti cookies (put in food processor until ground into fine crumbs)
1/2 cup parmigiano cheese (grated)
1/2 cup Pecorino Romano
Mix together in a bowl and place onto pasta sheets.
For the sauce -
1/4 cup Salted butter and fresh sage leaves.
Courtesy: Chef Jenna Arcidiacono