Instructions

• Preheat your oven to 400°F (200°C). Slice your sugar pumpkin in half and scoop out the seeds, then place it cut-side down on a baking sheet. Roast for 45-60 minutes until tender.
• Once the pumpkin is cool enough to handle, scoop out the flesh and mash it until smooth. Drain any excess moisture. In a bowl, mix the mashed pumpkin with ricotta, Parmesan, egg yolk, chopped sage, nutmeg, cinnamon, salt, and pepper. Chill for at least 30 minutes.
• On a clean, floured surface, form a well with the pasta flour. Crack in the eggs and add a drizzle of olive oil and a pinch of salt. Whisk the eggs gently, then gradually incorporate the flour. Knead for 10-15 minutes until smooth, then wrap in plastic wrap and let rest at room temperature for 30-60 minutes.
• Divide the rested dough into manageable sections. On a floured surface, roll each section as thin as possible using a pasta machine or rolling pin to about 1/16 inch thick.
• Place small mounds of filling (about a teaspoon) on one half of the rolled-out pasta, keeping them spaced apart. Moisten the dough edges with water, fold the pasta over to cover the filling, and press to seal, ensuring no air pockets remain. Cut into individual ravioli shapes.
• Bring a large pot of salted water to a gentle boil. Carefully drop in the ravioli, cooking in batches for about 3-4 minutes if fresh, or 5-7 minutes if frozen, until they float to the surface.
• In a skillet over medium heat, melt unsalted butter. Add fresh sage leaves and optional red pepper flakes, cooking until the butter turns golden brown and fragrant, about 3-5 minutes.
• Gently toss the cooked ravioli in the sage brown butter sauce. Plate them up and garnish with freshly grated cheese, toasted nuts, crispy sage leaves, and a drizzle of balsamic glaze. Serve immediately.