Pumpkin Ravioli With Sage Brown Butter

1. 1

   To make pumpkin cheese filling, preheat the oven to moderately hot (400u00b0F). Place pumpkin on a lightly oiled tray; roast for about 30 minutes or until tender. Cool. Process pumpkin until smooth; add remaining ingredients, process until smooth.

2. 2

   Roll dough to the thinnest setting on a pasta machine. As soon as the dough is rolled into sheets, prepare the ravioli-don't allow the pasta to dry out. Roll two sheets at a time and keep the remaining dough wrapped in plastic. Place the pasta sheet on a semolina-dusted surface.

3. 3

   Place rounded teaspoons of pumpkin cheese filling about 2 inches apart in two rows, 3/4 inch from the edges. Brush around the filling with a little water. Place another freshly rolled pasta sheet on top.

4. 4

   Press around each piece of filling to remove the air. Cut into squares or rounds using a knife or cutter. Place ravioli on a tray dusted with a little semolina. Repeat with remaining pasta sheets, filling and water

5. 5

   Add ravioli, in batches, to a large pan of boiling salted water; simmer, uncovered, until pasta is just tender. After about 3 minutes; remove from pan with a slotted spoon.

6. 6

   Meanwhile, to make the sage butter, melt the butter in a skillet; add garlic and sage leaves, heat until butter is just beginning to color.

7. 7

   Serve ravioli with sage brown butter and shaved Parmesan, if desired.

* Per serving · 4 servings · Values may vary.