Recipe - Pumpkin-Pecan Ravioli

One half cup Pecans; finely chopped, plus
1 tablespoon Toasted chopped pecans; for
garnish
2 tablespoon Diced shallots
3 tablespoon Butter
1 cup Homemade or canned cooked
pumpkin
2 Sheets Homemade or prepared
pasta
(about 9 by 13inches each)
2 Eggs; beaten, for egg wash
1 tablespoon Chopped parsley; for garnish
2 tablespoon Parmesan cheese; for serving

In a small skillet sweat One half cup pecans and shallots in 1 tablespoon of
butter until shallot is tender, about 5 minutes. Let cool. In a small bowl,
combine pecan mixture with pumpkin. On a lightlyfloured surface, spread
out 1 pasta sheet. Mound 1 tablespoon pumpkin mixture at 1inch intervals
and top with second pasta sheet; press between mounds of filling to seal,
squeezing out air. Use a ravioli wheel to cut into ravioli. Bring a large
pot of salted water to a boil. Drop in ravioli and cook until they float to
the surface and are tender, 8 to 10 minutes, depending on their freshness.
In a large skillet melt remaining 2 tablespoons butter over low heat. Drain
ravioli in a colander, transfer to skillet and toss in butter to coat. Add
remaining toasted pecans and parsley. Serve in a warm plate, sprinkled with
Parmesan. This recipe yields 2