A yummy dish for a cozy night at home. It would also be perfect to serve around the holidays.

Ingredients

Fresh Pasta

• 2 cups flour
• 4 eggs
• 1 tablespoon olive oil

Pumpkin Filling

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 3 garlic cloves chopped
• 2 cups puréed roasted pumpkin
• 1 tablespoon brown sugar
• 2 ounces of grated Parmesan cheese
• pinch of nutmeg
• Salt and pepper to taste

Brown Butter Sauce

• 12 tablespoons butter
• 1 cup chopped pecans
• 10 fresh sage leaves
• pinch of nutmeg
• 1 lemon juiced
• salt and pepper to taste
• 1 ounce Parmesan cheese

Instructions

Fresh Pasta

1. In a food processor combine flour, eggs, and olive oil.
2. Pulse until the mixture comes together.
3. Wrap the dough in plastic wrap and refrigerate until ready to use.

Pumpkin Filling

1. Heat olive oil in pan.
2. Add the chopped onion and garlic and cook until tender.
3. In a food processor add 2 cups of fresh puréed pumpkin, cooked onions and garlic, salt, pepper, brown sugar, nutmeg, and Parmesan cheese.
4. Pulse until the mixture is well combined.
5. Place the puréed mixture into a prepared piping bag and set aside until ready to use.

Filling the Pasta

1. Cut 2 ounces of the pasta dough and roll into a thin sheet onto a floured surface.
2. Take a ravioli stamper and make several indentations on the pasta sheet.
3. Squeeze a dollop of the pumpkin filling into the center of each stamped area.
4. Roll out another thin sheet of pasta and place over top of the other sheet.
5. Stamp out each ravioli making sure to pinch the edges together.
6. Repeat with remaining pasta dough and filling.

Cooking the pasta

1. Bring a large pot of salted water to a boil.
2. Place a few of the raviolis into the boiling water. They will float to the top once they are cooked.
3. Scoop out the cooked ravioli and set aside.
4. Repeat until all the raviolis are finished.

Brown Butter Sauce

1. In a pan, melt butter and cook until it begins to brown.
2. Add in the sage, nutmeg, pecans, lemon juice, salt, and pepper.
3. Cook until fragrant and nutty.
4. Add in the cooked raviolis and Parmesan.
5. Toss gently until all of the raviolis have been coated.
6. Serve and enjoy!

Notes

• You may use canned pumpkin. (Do not use the canned pumpkin pie filling.)