Pumpkin and Spinach Ravioli with Brown Butter Sage Sauce

Instructions

1. 1

   Make the pasta dough: On a clean surface, make a well with the flour. Crack eggs into the center, add olive oil and salt. Using a fork, gradually incorporate flour into eggs until a shaggy dough forms.

2. 2

   Knead the dough for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and rest for 30 minutes at room temperature.

3. 3

   Prepare the filling: Sauté minced garlic in a pan with a little oil for 1 minute. Add spinach and cook until wilted. Let cool and squeeze out excess moisture, then chop finely.

4. 4

   In a bowl, combine pumpkin puree, chopped spinach, ricotta, parmesan, nutmeg, salt, and pepper. Mix well and refrigerate until ready to use.

5. 5

   Roll the pasta: Divide dough into 4 portions. Working with one portion at a time (keep others covered), roll through pasta machine starting at widest setting, gradually working to setting 2 or 3 until sheets are thin but not transparent.

6. 6

   Form the ravioli: Place small spoonfuls of filling (about 1 tablespoon) along one pasta sheet, spacing 2 inches apart. Brush water around filling. Place second sheet on top and press around each mound to seal, removing air pockets.

7. 7

   Cut ravioli using a pasta cutter or knife into squares. Press edges firmly with a fork to ensure seal. Place on floured baking sheet.

8. 8

   Bring a large pot of salted water to a gentle boil. Cook ravioli in batches for 3-4 minutes until they float to the surface.

9. 9

   Meanwhile, make brown butter sauce: In a large skillet, melt butter over medium heat. Add sage leaves and cook until butter turns golden brown and smells nutty, about 3-4 minutes.

10. 10

    Using a slotted spoon, transfer cooked ravioli directly to the brown butter sauce. Toss gently to coat. Serve immediately with extra grated parmesan if desired.