Ravioli With Taleggio Fondue

Preparation:

Preparation: Cut the pumpkin into slices and brown it in a pan with some oil, basil and amaretti biscuits. Blend everything. Melt the taleggio cheese cut into small pieces over a low heat with the butter and nutmeg. Reduce the balsamic vinegar in a pan with the mint. Mix the flour with the eggs, roll out the dough, cut into squares, fill them with the mixture previously obtained and form ravioli. Cook them in boiling salted water, drain, stir in the taleggio fondue and serve with a few drops of balsamic reduction.