Categories: Appetizers, Pasta 
      Yield: 6 servings 
  
      2 c  All purpose flour                        -cheese 
      1 c  Semolina flour                      6    Single amaretto 
    1/2 ts Salt                                2    Egg 
      4    Room temperature egg              1/2 ts Salt 
      2 tb Olive oil                         1/4 ts Freshly ground white pepper 
      2 tb Warm water                        1/4 ts Fresh grated nutmeg 
     10 oz Solid pack pumpkin                  2 tb Olive oil 
    1/2 c  Freshly grated Parmesan           3/4 c  Clarified unsalted butter 
  
  For pasta: Combine flours and 1/2 teaspoon salt in processor. Add 4 eggs, 2 
  tablespoons olive oil and water and blend until dough comes together, about 
  20 seconds. Turn dough out onto lightly floured surface and knead until 
  smooth, about 3 minutes. Wrap in plastic. Let stand 15 minutes. 
   
  For filling: Blend next 7 ingredients in processor. Set mixture aside. 
   
  To assemble: Cut dough into 6 pieces. Flatten 1 piece of dough (keep 
  remainder covered to prevent drying), then fold into thirds. Turn pasta 
  machine to widest setting and run dough through. Repeat until dough is 
  smooth and velvety, folding before each run and dusting with flour if 
  sticky. Adjust pasta machine to next narrower setting. Run dough through 
  without folding. Repeat, narrowing rollers after each run until pasta is 
  about 1/16 inch thick, dusting with flour if sticky. Repeat with another 
  piece of dough. Lay 1 dough sheet on lightly floured surface. Mound level 
  teaspoons of filling at 2-inch intervals, leaving 1/2-inch border along 
  edges. Brush dough between filling and along edges with water. Top with 
  second sheet, pressing around filling to seal. Trim around filling using 
  pastry cutter to create ravioli. Arrange ravioli on lightly floured waxed 
  paper. Repeat with remaining dough. Let ravioli dry until leathery around 
  edges. (Can be prepared 1 day ahead and refrigerated.) 
   
  Stir 2 tablespoons olive oil into large pot of boiling salted water. Add 
  ravioli (in batches if necessary) and cook until just tender but firm to 
  bite, about 8 minutes. Drain well. Transfer to bowl. Add butter and toss 
  well. Divide among 8 plates. Sprinkle each with freshly grated Parmesan 
  cheese if desired. Top with freshly ground pepper.