Pumpkin Amaretti Ravioli

This is an excellent recipe and relatively easy to make. I have made my own pasta, but in a pinch, won ton wrappers work well. I also have never used the amaretti (hard to find in Stratford) and like it without. I also make my own roasted pumpkin for the filling. We have skipped the pancetta when making for vegetarian friends. The sauce takes a bit to reduce, and I always have had lots of filling left over - which is fine as it freezes very well, making the next time you make them even faster. I advise freezing in cubes. One batch of sauce has done me many meals.