Pumpkin Ravioli with Sage Brown Butter 

450 grams of Pumpkin purée

1 teaspoon brown sugar

1 Large egg

1/4 cup grated Pecorino or Parmesan cheese

2 tbsp ricotta or cottage cheese

1 tbsp shallots, chopped

pinch of nutmeg

pinch of cinnamon

Coarse salt and freshly ground pepper

Fresh Pasta Recipe

All-purpose flour, for dusting

1/2 cup  butter

1/2 cup chopped walnuts

24 sage leaves

Heat 1 Tbs. olive oil in a saucepan over medium heat. Add chopped shallot and sauté until soft and golden, about 2 minutes. Stir in pumpkin pureé, and brown sugar and season with salt,  pepper, and cinnamon and nutmeg. Continue cooking the pumpkin mixture to release excess moisture for another 3–4 minutes, stirring frequently. Transfer pumpkin mixture to a food processor with the egg, 2 Tbs. ricotta, and ¼ cup pecorino. Process until incorporated and smooth. Set aside to cool. 

2. Lay 1 pasta sheet on a lightly floured work surface. gently mark the pasta with your cutter to find the correct spacing of the filling. Drop scant tablespoons of pumpkin filling in the center of each mark. With a pastry brush dipped in water, lightly moisten pasta around each mound of filling. Top with another sheet of pasta; press gently but firmly around mounds to seal. Make sure to remove excess air pockets. Use a ravioli stamp to  cut and seal the pasta. Using your fingers, press around the outside on the pasta to ensure a seal and taper the edges. Brush away any excess flour. 

3. You can freeze ravioli you don't intend to use immediately, on baking sheets for later use, for at least 30 minutes. Then you can transfer to a freezer bag. 

4. When ready to cook, set a large dry skillet over medium heat and add the walnuts. Toast until lightly browned and fragrant, stirring periodically. Transfer toasted walnuts to a bowl. Return to heat and melt the butter. When melted, cook until butter turns dark golden brown, with a nutty aroma. Swirl in 2 tbsps. olive oil and add the sage leaves in batches, letting them sizzle and crisp on both sides without burning. Remove fried sage leaves to a paper towel-lined plate. Quickly chop half of the fried sage leaves and reserve the others whole for garnish.

5. Meanwhile, bring a large pot of salted water to a rolling boil. Cook the ravioli for 3–5 minutes, stirring once, or until they float. With a slotted spoon, transfer cooked ravioli to the skillet with the butter sauce. Add the toasted walnuts and chopped sage and stir gently to combine. Serve ravioli in wide shallow bowls, garnishing with whole fried sage leaves.