Pumpkin Ravioli with Creamy Sage Browned Butter

Make the pumpkin pasta dough by mixing 2 cups of flour, 3 eggs, ½ tsp salt, and 2 Tbsp of pumpkin puree until a dough forms.

Roll out the pasta dough using a pasta roller until thin and cut into desired shapes for ravioli.

Prepare the pumpkin filling by combining 1 cup of grated Romano cheese, 2 cups of pumpkin puree, 2 large egg yolks, ¼ tsp fresh ground nutmeg, and salt and pepper to taste.

Fill the pasta shapes with the pumpkin filling and seal the edges.

In a pan, melt 12 tbsp of butter and add ¼ cup of fresh sage ribbons, cooking until the butter is browned and fragrant.

Add ½ cup of chicken or vegetable broth, ½ cup of heavy cream, 1 cup of grated parmesan cheese, and ½ tsp of lemon juice to the pan, stirring to combine.

Cook the ravioli in boiling water until they float, then drain and toss them in the creamy sage browned butter sauce.

Garnish with ¼ cup of fresh sage ribbons and 1 tbsp of butter before serving.

Equipment Needed

Spice Level: