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Roll out fresh or thawed pasta sheets until uniformly thin: You should be able to see light through it when holding it up. Make the filling by adding the squash, cheeses, nutmeg, salt and pepper to a mixing bowl and, with your hands or a mashing tool, work the ingredients together until everything is combined and creamy in texture. Taste for seasoning.
Lay out 1 pasta sheet and spoon teaspoon-size dollops of the mixture in uniform rows, each 2 inches apart to form the bottom of the ravioletti. Brush egg wash in between the margins of the layout, then place another layer of pasta sheet over the top. Form ravioletti by pressing around each dollop of filling, making sure to remove as much air from within each ravioletti when pressing down around the filling. Cut in the margins with a pasta tool or pizza cutter to create individual ravioletti. Make sure each piece is completely closed.
Next, bring 6 quarts of salted water to a rolling boil. Add in the ravioletti, in batches if necessary, and cook until tender, 45 to 60 seconds. Remove with a slotted spoon and set aside.
In a saute pan over medium heat carefully flambe the limoncello by lighting it on fire with a long match or grill lighter. Reduce over medium high heat until viscous, 3 to 5 minutes, then add in cold butter and stir until smooth and creamy. Finally, add and toss the ravioletti until coated well. Plate and garnish with the biscotti crumbs.