Pumpkin Ravioli

Pumpkin Filling
1 (1 pound) can solid pack pumpkin (do not use pumpkin pie filling)
1 cup Parmesan cheese, grated
1/4 cup brown sugar
1/4 teaspoon nutmeg
Pinch of salt

Apple Cider Sauce
2 tablespoons unsalted butter
2 shallots, finely chopped
1-1/2 cups chicken broth
1/2 cup apple cider
1 tablespoon fresh parsley, chopped
Salt and pepper
Grated Parmesan

Fresh Pasta
3 cups all-purpose flour
2 large eggs
3 tablespoons water
1 teaspoon olive oil
1/2 teaspoon salt

Pasta: 1) Mix all ingredients and roll out your dough either by hand or by machine.
2) After you have rolled the pasta out into sheets, cut the sheet into an even amount of squares.
3) Using a teaspoon fill the center of half with the filling.
4) Brush around the filling with the egg wash and place the remaining squares on top.
5) Press down around the seal to push out any air bubbles.

Filling: 1) Combine all the ingredients in a bowl.
2) Fill pasta

Sauce: 1) Melt butter in saucepan over medium heat.
2) Add shallots and sauté 1-2 minutes.
3) Add broth and cider. Simmer about 10 minutes to reduce slightly.
4) Add parsley, salt and pepper to taste.
5) Pour over pasta and sprinkle with Parmesan cheese.

Number of Servings: 4

Recipe submitted by SparkPeople user THEBIGREDDUDE.