Ravioli with Pumpkin

Instructions

1. To make the pasta dough, mound the flour on a clean surface and make a well in the center. Crack the eggs into the well and add the salt. Use a fork to beat the eggs gently, then gradually incorporate the flour until a dough begins to form.
2. If the mixture is too dry, add a teaspoon of water at a time. If it’s too sticky, add a bit more flour.
3. Knead the dough for about 10 minutes until it is smooth and elastic. Wrap in plastic wrap and let it rest at room temperature for 30 minutes.
4. For the filling, mix the pumpkin puree, ricotta, nutmeg, salt, and pepper in a bowl until well combined.
5. After the dough has rested, divide it into 4 pieces. Roll each piece out on a lightly floured surface using a rolling pin or pasta machine to about 1/8 inch thickness.
6. Place tablespoons of the pumpkin filling about 2 inches apart on one sheet of pasta. Brush water around the filling, then lay another sheet on top. Press around the mounds to seal, pushing out any air.
7. Use a pasta cutter or sharp knife to cut the ravioli. Arrange them on a lightly floured baking sheet.
8. Bring a large pot of salted water to a gentle boil. Add the ravioli in batches and cook for 3-4 minutes until they float to the surface.
9. Be careful not to overcrowd the pot to prevent ravioli from sticking together.
10. In a separate saucepan, melt the butter over medium heat until it begins to brown. Add the sage leaves and cook for 1-2 minutes.
11. Using a slotted spoon, transfer cooked ravioli to the butter sauce and gently toss to coat.
12. Serve the ravioli hot, sprinkled with grated Parmesan cheese.