Equipment:

• 1 large baking tray
• 1 food processor or blender
• 1 large saucepan
• 1 strainer
• 1 ravioli cutter or flutted pastry wheel, optional
• 1 ravioli tray and 1 rolling pin, optional
• 1 saute pan

For the ravioli:

• 1/4 lb / 1/2 kg store-bought fresh pasta sheets or 50 wonton wrappers
• 4 tbsp flour, for dusting.
• 3 lb/ 1.5 kg pumpkin
• 3/4 cup ricotta cheese
• 1 tsp brown sugar
• 1 tbsp grated parmesan cheese
• 1 tbsp olive oil
• 1 large egg
• 3 small amaretti cookies, crushed
• ½ tsp grated nutmeg
• ½ tsp salt
• ½ tsp freshly ground black pepper

For the sage brown butter sauce:

• 1/2 cup butter
• 10 sage leaves, diced
• Additional whole sage leaves for decoration

Make the Pumpkin Filling

1. Preheat oven to 375 F / 180 C . Cover a large baking sheet with non stick baking parchment. Deseed the pumpkin and cut it into cubes.
2. Put the pumpkin flesh onto the baking sheet. Drizzle generously with olive oil, then add the brown sugar and a pinch of salt. Toss to mix. Roast for about 1 hour or until the pumpkin flesh is soft.
3. After the pumpkin is tender enough, put it into the food processor or blender. Put in all the other filling ingredients and process until smooth. Let the mixture cool.

Make the Ravioli

1. If you use wonton wrappers:
   1. Put 2 tsp of the filling on a wonton wrapper.
   2. Wet the edges.
   3. Take another wonton wrapper and put it on top of the wrapper with the filling.
   4. Press the top wrapper gently to stick the wonton wrappers together.
2. If you are cutting out ravioli individually:
   1. Dust a work surface with some flour.
   2. Put a layer of pastry sheet on the surface.
   3. Wet the sheet with wet pastry brush or with your fingertips.
   4. Place 2 tbsp filling every 3 inches / 7 1/2 cm.
   5. Place another sheet on top and press the sheet to seal.
   6. Cut into 3x3 inches square with a knife or a fluted pastry wheel.
3. If you use a ravioli tray
   1. Roll the pasta to cover the ravioli tray.
   2. Put 2 tsp of the filling to each cavity of the tray.
   3. Wet the pasta sheet with a wet brush.
   4. Put another layer of pasta sheet on top of the ravioli tray.
   5. Roll the top pasta sheet gently with a rolling pin to make the sheets stick together.
   6. Turn the tray to a lightly floured work surface.
   7. Cut the ravioli into individual pieces with a fluted pastry wheel or ravioli cutter.
4. Boil the ravioli in a pan of boiling water mixed with 1 tsp of salt until cooked and tender, around 5 to 6 minutes.

1. Melt the butter in a pan under high heat.
2. Add all the sage leaves. Cook until the butter begins to brown and foam. Remove from heat.
3. Pick out a few whole sage leaves to use as a garnish. Drain them on a paper towel.
4. Toss the ravioli in the sage brown butter sauce. Serve immediately.
5. Garnish with the crisp sage leaves. Grate some Parmesan cheese on the pumpkin ravioli if you like.

1. A variation to the pumpkin filling uses Locatelli cheese in the filling. Reduce the ricotta cheese by the amount of the Locatelli cheese you use.
2. You can add 2 tsp of balsamic vinegar to the sage brown butter sauce. Whisk in the balsamic vinegar right after you remove the sauce from the heat.
3. To add more taste and texture, you can also add toasted pine nuts to the pumpkin ravioli dish. Add the nuts on top of the the pumpkin ravioli with the decorative sage leaves.