Pumpkin and Veal Ravioli

Instructions

1. 1

   In a skillet, cook the onion and garlic in olive oil until tender. Add the veal and cook completely while breaking it up with a fork. Season with salt and pepper.

2. 2

   Deglaze with the wine. Add the almonds and squash purée. Stir for a few minutes over low heat until well blended. Adjust the seasoning. Set aside in a bowl, let cool. Cover and refrigerate until the filling is completely chilled.