------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
      Title: Pumpkin Ravioli
 Categories: Main dish Mexican Vegetables Cheese  
   Servings:  6
       1 c  Ricotta Cheese 
     1/2 c  Pumpkin; Canned 
     1/2 ts Salt 
     1/4 ts Nutmeg; Ground 
       2 c  Unbleached Flour 
     1/2 ts Salt 
     1/4 c  Tomato Paste 
       1 tb Olive Or Vegetable Oil 
       2 ea Eggs; Large 
       1 x  Pumpkin Seed Sauce; * 
   *     See Sowest 2 for recipe.
   Mix the cheese, pumpkin, 1/2 tsp salt and the nutmeg.  Set aside.  Mix the
   flour, and 1/2 tsp salt in a large bowl.  Make a well in the center of the
   flour.  Beat the tomato paste, oil and eggs until well blended and pour
   into the well in the flour.  Stir with a fork gradually bring the flour
   mixture to the center of the bowl.  Do this until the dough makes a ball.
   If the dough is too dry, mix in up to 2 tbls of water.  Knead lightly on a
   floured cloth-covered surface, adding flour if dough is sticky, until
   smooth and elastic, about 5 minutes.  Cover and let rest for another 5
   minutes.  Divide the dough into 4 equal parts.  Roll the dough, one part
   at a time, into a rectangle about 12 X 10-inches. (Keep the rest of the
   dough covered.)  Drop the pumpkin mixture by 2 level tsps onto half of the
   rectangle, about 1 1/2-inches apart in 2 rows of 4 mounds each.  Moisten
   the edges of the dough and the dough between the rows of pumpkin mixture
   with water.  Fold the other half of the dough up over the pumpkin mixture,
   pressing the dough down around the pumpkin.  Trim the edges with a pastry
   wheel or knife.  Cut between the rows of filling to make ravioli; press
   the edges together with a fork or cut with a pastry wheel sealing the
   edges well.  Repeat with the remaining dough and pumpkin filling.  Place
   ravioli on towel, let stand turning once, until dry, about 30 minutes.
   Prepare the Pumpkin Seed Sauce.  Heat until hot; reserve keeping it warm.
   Cook ravioli in 4 quarts of boiling salted water (2 tsp of salt) until
   tender, about 10 to 15 minutes; drain carefully.  Serve the ravioli with
   the warm Pumpkin Seed Sauce spooned over.