Pumpkin Ravioli With Sage Brown Butter - cooking recipe

Ingredients

1 None quantity home-made pasta dough
None None Shaved Parmesan cheese, optional, for serving
-1 None Pumpkin Cheese Filing
2 lb pumpkin or butternut squash, peeled, seeded and chopped
6 1/2 tbsp ricotta cheese
1/2 cup grated parmesan cheese
1 cup fresh breadcrumbs
1/2 tsp grated nutmeg
None None Salt and freshly ground black pepper to taste
-1 None Sage Butter
1 cup (2 sticks) butter, chopped
4 None cloves garlic, sliced thinly
1 None bunch fresh sage leaves

Preparation

To make pumpkin cheese filling, preheat the oven to moderately hot (400\u00b0F). 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.
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.
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.
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
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.
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.
Serve ravioli with sage brown butter and shaved Parmesan, if desired.