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Yield: Makes 10 to 12 servings
Notes: Cremona fruit in mustard syrup is available at Italian food markets and upscale delicatessens. Instead of making the pasta (steps 2 and 3), you can use 48 to 50 gyoza (Japanese equivalent to potstickers) skins; moisten edges with water and press with fingers to seal. Do not dry (step 4); drape with plastic wrap as shaped. Cook filled gyoza only 2 to 3 minutes (step 5). If filling pasta or gyoza skins up to 1 day ahead, chill airtight; freeze up to 6 weeks. Or purchase about 3 pounds cheese-filled ravioli and serve with the sauce.
Filling:
1 cup canned pumpkin (about half of a 15-oz. can)
2 tablespoons finely chopped Cremona fruit in mustard syrup (see notes; optional)
1/4 cup fresh-grated parmesan cheese
2 tablespoons finely crushed amaretti or other almond macaroon cookies
1 tablespoon fine dried bread crumbs
1/8 teaspoon fresh-grated nutmeg
1/4 teaspoon salt
1 tablespoon brandy
Pasta:
About 2 cups unbleached or regular all-purpose flour
1/4 teaspoon salt
3 large eggs
2 large egg yolks
Sauce:
1/2 cup (1/4 lb.) butter or margarine
1/3 cup lightly packed fresh sage leaves, rinsed and dried
1/2 cup fresh-grated parmesan cheese
Salt and pepper
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