Pumpkin Ravioli - Recipe or Store

there is this awsome ravioli store in Massapequa on Broadway that sells Pumpkin Ravioli!! They have the best stuff!!

we make homemade pumpkin ravioli - its delicious!

the recipe consists of:
fresh pumpkin
amaretto cookies (crumbled)
grappa (or vodka)
mostarda de cremona (hard to find, but you can substitute with dijon)
parmesan

let me go get the recipe and see what else is in in...

ok edited with: full recipe-
we've made this a bunch of times and aren't too strict with with actual measurements (especially how much pumpkin since we never have a 2lb pumpkin)

(homemade pasta)
made with 2.75 cup flour, 3 eggs and a pinch of salt

(filling)
1 pumpkin (approx. 2 lbs- cut in half and bake on a tray of water until tender. Put cooked meat in blender to puree)
.5 cup amaretti cookies finely crumbled
2oz mostarda di cremona (in italian specialty stores)
.5 tsp nutmeg
.5 tsp sugar
salt and ground pepper
.5 cup parmesan grated
1 tbs bread crumbs
1tbs grappa

mix all the above together

(for sauce)
melted butter and grated parmesan

yup, I usually just melt better and sprinkle a bunch of parmesan cheese

if you want to get super fancy, use this for the sauce:

cognac morels ravioli

1/4 cup Cognac
1/4 cup chicken Stock
1/2 oz dried Morels
1 cup chopped fresh Sage leaves plus 12 whole nice leaves
1 stick Butter
3 plum Tomatoes peeled and cored
Safflower oil
1 pound ravioli
1/2 cup toasted pine nuts

1.Bring the cognac and stock to a boil in a small saucepan. Add the morels, cover and remove from theheat. Soak for 30 minutes.
2.Select 12 nice sage leaves and set them aside coarsely chop the remaining sage.
3.Drain the morels, reserving the liquid. Squeeze the morels to remove excess liquid. Slice them in half.
4.Melt the butter in a saucepan. Add the chopped sage and the morels, and
cook over meduim liquid and the tomatoes; simmer until tender, an additional
5 minutes. Cover and set aside.
5.Pour 2 inches of safflower oil into a small skiller. Heat the oil over meduim heat until a small piece of bread browns easily in it but does not
burn. Add the reserved sage leaves one by one, and cook until crispy, 5 to 10 seconds. They should be dark green, not black. Remove with a slotted spoon and drain on paper towels.
6.Cook the ravioli in a large pot of water. Drain and toss with the sage butter sauce and pine nuts.

I would probably buy them but if you are interested there are 2 recipes for Pumpkin Ravioli on Allrecipes.com.

Thank you guys soo much I cant wait to eat it -

I am scared to make it , but I will try Anything once!!!! But I will tell you how it came out !

I would go to the store but its a little far for me - if I'm ever in the neighborhood I will check it out.

have you made ravioli before? Its pretty easy if you have a pasta maker (with ravioli attachment) and kitchenaid mixer.

the first couple times we made it, we didn't have either (not even a rolling pin!), and it was an all day job. They're SO much better now