FILLING:

2 oz. crushed almonds
1/3 c. sugar
1/2 c. Ricotta
2 tbsp. amaretto

Mix crushed almonds, sugar, Ricotta and amaretto. Set aside.

PASTA:

1 c. flour
1 lg. egg
1 tsp. vegetable oil
Pinch of salt
1 1/2 tbsp. unsweetened cocoa powder
1 lb. solid vegetable shortening

Make according to standard directions for making pasta.

RAVIOLI:

Cut pasta into 2 rectangles. Use one rectangle as base. Drop 1 teaspoon filling onto base, spacing 1-inch apart. Cover with other rectangle. Push pasta down between mounds of filling. Cut with sharp knife and crimp edges with tines of a fork.

To prepare: Heat solid vegetable shortening in deep fat fryer or deep skillet. When hot, cook 5-8 ravioli at a time 2-3 minutes on each side. Remove with slotted spoon. Drain on paper towels. Place in a casserole or chafing dish.

SAUCE:

1/3 c. amaretto
1/4 c. sugar

Sprinkle ravioli with sugar. Heat amaretto in a saucepan. Pour over ravioli. Flame. Serve immediately.