1 c Shelled pumpkin seeds 1/2 c Onion -chopped 1 ea Slice white bread -torn into small pieces 1 ea Clove garlic -crushed 2 tb Oil 2 tb Green chilies -chopped 14 oz Chicken broth 1/2 c Whipping cream Salt Mix cheese, pumpkin, 1/2 tsp salt and the nutmeg; reserve. Mix flour and 1/2 tsp salt in large bowl; make well in centre. Beat tomato paste, oil and eggs until well blended; pour into well. Stir with fork, gradually bringing flour mixture into centre, until dough forms a ball. If dough is too dry, mix in up to 2 Tbsp water. Knead on lightly floured cloth-covered surface, adding flour if dough is sticky, until smooth and elastic, about 5 minutes. Cover, let rest 5 minutes. Divide dough into 4 equal parts. Roll dough, one part at a time, into rectangle, about 12 x 10 inches(keep remaining dough covered). Drop pumpkin mixture by 2 level teaspoonfuls onto half of the rectangle about 1 1/2 inches apart in 2 rows of 4 mounds each. Moisten edges of dough and dough between rows of pumpkin mixture with water. Fold other half of dough up over pumpkin mixture, pressing dough down and around mixture. Trim edges with pastry wheel or knife. Cut between rows of filling to make ravioli; press edges with fork to seal. Repeat with remaining dough and pumpkin mixture. Place ravioli on towel; let stand, turning once, until dry, about 30 minutes. Prepare Pumpkin Seed Sauce. Heat until hot; keep warm. Cook ravioli in 4 quarts boiling salted water (2 tsp salt) until tender, 10 to 15 minutes, drain carefully. Serve ravioli with sauce. Pumpkin Seed Sauce To serve with Pumpkin Ravioli Cook pumpkin seeds, onion, bread and garlic in oil, stirring frequently, until bread is golden brown. Stir in chiles. Place mixture in food processor workbowl fitted with steel blade; cover and process until smooth. Stir in broth, whipping cream and salt. Serve with Pumkin Ravioli. posted by Linda Davis