Level: Intermediate
Yield: 4 to 6 servings
Nutritional Analysis Per Serving (1 of 6 servings): Calories 554 | Total Fat 40 g | Saturated Fat 24 g | Carbohydrates 40 g | Dietary Fiber 4 g | Sugar 3 g | Protein 10 g | Cholesterol 163 mg | Sodium 441 mg

Total: 1 hr 30 min
Active: 1 hr

Special equipment: a pasta machine; a pumpkin-shaped cookie cutter

Filling

2 tablespoons unsalted butter
1/2 shallot, minced
1 clove garlic, minced
1 cup pure pumpkin puree
1 teaspoon minced sage
Kosher salt and freshly ground black pepper
1/4 cup creme fraiche
1/4 cup grated Parmesan
1 large egg

Pasta

2 cups all-purpose flour, plus more for dusting
3/4 cup pure pumpkin puree
1 large egg yolk

Sage Butter

2 sticks (1 cup) unsalted butter
1 bunch fresh sage leaves (12 to 15)
Kosher salt and freshly ground black pepper

For the filling: Melt the butter in a medium skillet over medium heat. Add shallot and garlic, stirring occasionally until softened and golden, about 5 minutes. Stir in pumpkin puree, sage, 1/2 teaspoon salt, and 1/4 teaspoon pepper; simmer briefly. Remove from heat, mix in creme fraiche and Parmesan, then cool completely. Stir in the egg once cooled.
For the pasta: Dust a baking sheet and three sheets of parchment with flour. Bring a large pot of salted water to a boil.
In a food processor, pulse flour, pumpkin puree, and egg yolk until a dough forms, about 1 minute. Transfer to a floured surface, form into a ball, cover, and rest for 30 minutes.
Divide dough into 4 portions. Roll each through a pasta machine from setting 1 to the thinnest (8 or 9). Layer sheets on the baking sheet, dusting with flour and separating with parchment.
On a floured surface, lightly mark a row of pumpkin shapes with the cutter (don't cut yet). Add 1 heaping teaspoon filling to each center. Top with another sheet, press out air bubbles, then cut and crimp edges with a fork. Dust ravioli with flour on the baking sheet to prevent sticking. Makes 24 to 26 ravioli.
For the sage butter: Melt butter in a large skillet over medium heat. Add sage leaves and cook, stirring, until crisp and butter is nutty and browned. Season with 1 teaspoon salt; keep warm.
Cook ravioli in boiling water until al dente, 3 to 4 minutes. Divide 2 tablespoons browned butter among 4 shallow bowls. Drain ravioli, portion into bowls, top with remaining butter and sage, and grind fresh pepper over top. Serve immediately and savor the cozy fall flavors!

Make ahead: Freeze ravioli on the baking sheet until solid, then transfer to resealable bags for up to 1 month. Boil straight from frozenno thawing needed. Transform simple ingredients into stunning, golden ravioli that bursts with autumn's best!