Pumpkin Ravioli in Chicken Broth

*To roast the pumpkin, preheat oven to 400 degrees. Cut the pumpkin in half, scrape out seeds and string, and place cut side down in a roasting pan. Roast until very tender, about 1 hour. When done, scrape out roasted flesh and set aside 1 pound. To make the filling, combine in a blender the roasted pumpkin, 1/3 cup of grated Parmesan, and sage. Puree until smooth. Check for consistency and taste. If needed, add the remaining Parmesan. Season to taste with salt and pepper and cool. Bring a kettle of salted water to a gentle boil for the ravioli. Put 1 wrapper on a lightly floured surface and mound 1 level tablespoon filling in center. Brush edges of wrapper with water and fold wrapper in half to form a triangle, pressing around filling to force out air. Transfer ravioli to a dry kitchen towel to drain. Make more ravioli with remaining wrappers and filling in same manner, transferring to towel and turning occasionally to dry slightly. Cook ravioli in gently boiling water in 2 batches 6 to 8 minutes, or until they rise to surface and are tender. Do not let water boil vigorously once ravioli have been added. With a spoon transfer ravioli to a paper towel lined plate to drain. In a saucepan, heat the chicken stock until simmering. Ladle about 1/3 cup of stock into 4 individual serving dishes, divide the ravioli and garnish with toasted pine nuts, freshly chopped sage and coarsely grated Parmesan. Yield: 4 appetizer servings Recipe by: Cooking Live Show #CL8994 Posted to MC-Recipe Digest V1 #903 by "Angele and Jon Freeman" <jfreeman@comteck.com> on Nov 12, 1997