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1.
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To make the dough, put the flour on a clean surface and create a big well in the center.
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Crack the eggs into the well and also add the salt.
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With a fork, break up the eggs while slowly incorporating the flour until you have a soft dough start to form.
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Bring it all together with your hands into a ball of dough and knead it for 3-4 minutes.
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Wrap the dough in plastic and set it aside to rest for an hour.
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2.
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Meanwhile, prepare the sauce.
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Melt the butter in a small pot over medium high heat until it really starts to sizzle and cook.
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It should be on the edge of becoming brown butter.
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Pour in the white wine, then take the pot off of the heat.
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Stir in the sage, bay leaf, peppercorns and salt.
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Put the lid on the pot and set it aside to steep for an hour.
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3.
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Next, make the filling.
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Its super easy!
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In a large bowl combine the pumpkin puree, ricotta, goat cheese, sage leaves, pumpkin butter, balsamic, egg, cinnamon and salt.
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Stir it all together until it is a luscious, creamy filling.
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Cover the bowl and refrigerate it until you are ready to make the ravioli.
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4.
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When the dough has rested, it is time to roll it out.
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Cut the dough ball in half and roll out the first half until you can see your hand through it.
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It will be too long to handle, so cut it in half to get two sheets.
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Repeat with the other half.
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Set the sheets aside and cover them with a clean towel to keep them from drying out.
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5.
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Get a large pot of salted water on the stove and bring it to a boil.
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Take the butter sauce and pour it through a fine mesh strainer into a large rondeau pan.
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Get the rondeau pan on the stove and let it get nice and warmed over low heat.
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6.
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Take the filling out of the refrigerator and form the ravioli.
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On a well floured surface, lay out the first sheet of pasta with the long end facing you.
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On the half closest to you, evenly space out tablespoons of the filling.
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There should be room for 6 on the sheet.
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Brush the edge closest to you with water, then bring the other half over and seal the edges together.
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Gently press around each mound of filling to really seal it in.
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Trim the edge of dough closest to you with a fluted pastry cutter as well as the two outer ends, then cut in between each mound of filling to cut out the ravioli.
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Repeat the process with the other three sheets of dough.
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7.
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Transfer the ravioli to the boiling water (dont crowd the pando this in batches if needed) and let them cook for a couple of minutes, then scoop them out and transfer them right into the pan of warm butter sauce.
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Toss everything together thoroughly to make sure the ravioli get well coated in the butter sauce.
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8.
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Plate 6 ravioli per plate and evenly distribute any leftover butter sauce on top.
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Then garnish each plate with chopped sage and chopped walnuts if desired.
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Mangia and enjoy!
