Name: Pumpkin Ravioli with Sage Brown Butter Sauce
Yield: 6
Ingredients: Pumpkin; 1 (3 lb) sugar pumpkin or butternut squash or 1-1/2 cups plain pumpkin puree; 4 tsp extra-virgin olive oil; 2 tsp light-brown sugar; Filling; 1 large egg; 1/4 cup Locatelli or grated Parmesan or Romano cheese; 3 large or 6 small amaretti cookies, crushed; 2 tbsp ricotta cheese; 1 tsp chopped shallots; Pinch of nutmeg; Coarse salt and freshly ground pepper; 1-1/2 lb store-bought fresh pasta sheets or wonton wrappers; 1 tbsp semolina flour; Sage Butter Sauce; 1/2 cup (1 stick) butter; 1 tbsp freshly chopped sage leaves; 2 tbsp balsamic vinegar; Optional Toppings; Freshly grated Locatelli, Parmesan or Romano cheese; Fried sage leaves; Lightly toasted pine nuts or pumpkin seeds