Italian Riviera-Style Pumpkin Ravioli

Peel the pumpkin, dice coarsely, and place a in baking dish in some olive oil. Bake at 285°F (140°C) for 3 hours.

Dice the mostarda di Cremona fruit into small cubes. Crush the amaretto cookies, and grate the parmesan. Mix these ingredients with the baked pumpkin, and season with salt, freshly ground pepper, and a pinch of nutmeg.

Roll out the dough in a pasta roller, setting the thickness lower and lower—so as not to ruin the texture—until the 0.5 mark. Divide the dough in half and cover one half with a damp cloth, to keep it from drying out.

Place 20 domes of pumpkin filling on half of the dough. Roll half of the reserved dough through the sheeter once more, and cover the first half of the dough with this second half.

Stretch the dough covering so that it covers the first half completely, but making sure that some air remains inside, and shape with a 2 1/4 inch (5.5 cm) cutter. Pinch the edges firmly to seal, place the ravioli on a pasta tamis, and chill until ready to use.

Remove the lettuce leaves and cut the largest of them. Reshape them around the stalks. Plunge into a pan of cold water, and spin dry.

Cut the slices of ham into 2 inch (5 cm) triangles.

Heat some olive oil in a sauté pan, sear the ham triangles, and set aside. In the same sauté pan, sear the lettuce lightly, and then set aside on a stainless steel rack.

Deglaze the sauté pan with the chicken consommé, add the chopped sage leaves, and reduce by half. Thicken with the butter and emulsify with the seasoning olive oil.

Cook the ravioli in boiling water. Gently remove when cooked, and place in the sauté pan with the ham triangles and Little Gem lettuce. Toss all of these ingredients in the sauce.

Serve the ravioli and sauce on the plates. Coat with the sauce, and serve immediately.