Celebrate fall with pumpkin ravioli

To make the filling: Blend next 7 ingredients in processor. Set mixture aside.

To assemble: Lay 1 dough sheet on lightly floured surface. Mound level teaspoons of filling at 2-inch intervals, leaving 1/2-inch border along edges. Brush dough between filling and along edges with water. Top with second sheet, pressing around filling to seal. Trim around filling using pastry cutter to create ravioli. Arrange ravioli on lightly floured waxed paper. Repeat with remaining dough. Let ravioli dry until leathery around edges. (Can be prepared to this point up to 1 day ahead and refrigerated.)

To cook and serve: Stir 2 tablespoons olive oil into large pot of boiling salted water. Add ravioli (in batches if necessary) and cook until just tender but firm to bite, about 8 minutes. Drain well.

Transfer to bowl. Add butter and toss well. Divide among 8 plates. Sprinkle each with freshly grated Parmesan cheese if desired. Top with freshly ground pepper.

Combine crumbs and butter; press onto bottom and sides of 9-inch spring-form pan. Bake at 400 degrees for 5 minutes. Reduce oven temperature to 350 degrees. Combine softened cream cheese and 3/4 cup sugar, mixing at medium speed of electric mixer until blended well.

Blend pumpkin, spices and salt. Mix well. Add the 2 eggs, one at a time, mixing well after each addition. Pour mixture into pastry-lined pan; smooth surface of filling to edge of crust. Bake at 350 degrees for 50 minutes. Loosen cake from rim of pan; cool before removing rim. Chill. Garnish with whipped cream if desired (just before serving).