Pumpkin Ravioli with Brown Butter and Fried Sage

As basic as it sounds, the minute leaves start to turn and it's officially fall, I run straight to the grocery store to pick up pumpkin purée (every year). PSL is a given love of mine, but I also just enjoy finding all the ways to utilize pumpkin purée. While dessert is an easy category, I wanted to test out using it for something savory. I decided to use it as a filling for ravioli. It turned out pretty darn tasty, and didn't seem too 'basic' at all! Honestly, anything with brown butter is a dream.

Every bite felt like a hug from the bowl. I will definitely be making more of this all fall season (and maybe even winter).

What you need to make ravioli from scratch:

• Pasta machine (if not, use rolling pin to thin out dough by hand)

• Ravioli stamp (at least 2.75" like this one)

• Homemade pasta dough (example recipe; for 2 servings, I used 1 cup of flour and 1.5 eggs)

Pumpkin Ravioli with Brown Butter and Fried Sage

Prep Time: 45 min (if making homemade pasta); 5-10 min (if using store-bought pasta)

Cook Time: 15 min

Servings: 2

Ravioli ingredients:

• Store-bought or homemade pasta dough (example recipe; for 2 servings, I used 1 cup of flour and 1.5 eggs)

• 3/4 cup pumpkin purée

• 1/4 cup ricotta cheese

• 1/4 tsp salt

• 1/8 tsp black pepper

• 1/4 tsp nutmeg

Sauce ingredients:

• 2 stems fresh sage (remove sage from stems)

• 1 tbsp olive oil

• 4 tbsp unsalted butter

• 2 stems fresh sage

• 1 tbsp pumpkin purée

• Pinch of salt (to taste)

Directions:

• Start by prepping for the fried sage. In a small pan, heat olive oil over medium high heat. Once oil is hot, add fresh sage. Fry for a few minutes or until oil is soaked and sage is crispy. Transfer to a small plate with paper towel to soak any excess oil. Set aside.

• If using homemade pasta dough: Run your dough through pasta machine to thin it out. Start with a higher setting (~6) then work your way to lower setting (~3). Cut into long sheets (about 4" in width).

• In a small bowl, mix together your filling: pumpkin purée, ricotta cheese, salt, black pepper, and nutmeg. Set aside.

• Place spoonfuls of the filling along your sheet of store-bought or homemade dough. Note: You will need to set aside another sheet of dough of equal size without filling.

• Place the other sheet of dough you've set aside on top of the sheet of dough with filling.

• Using your ravioli stamp, carefully place over each mound of cheese and yolk. Press down firmly before moving onto the next mound.

• Carefully remove the excess dough around your ravioli.

• Using the tips of your fingers, seal around the edges of the ravioli.

• Boil a shallow pot of a salt water. Once boiled, lower to medium heat to reduce the bubbling. Add the ravioli into the water and let cook for about 5 minutes.

• Drain the ravioli and transfer to serving plate(s).

• In a small saucepan, add unsalted butter over medium high heat. Once the butter has melted, let it continue to sit until the color changes from yellow to a golden brown color. Remove from heat immediately (as you do not want to overly burn the butter). Add 1 tbsp pumpkin purée and pinch of salt. Mix evenly together. Drizzle sauce over ravioli and serve warm.