Like making bread from scratch, making pasta from scratch is a deeply rewarding process. Yes, it takes a little effort, but the reward — having a stash of pumpkin-filled pillows of goodness on hand, ready to be dressed in sage brown butter — is well worth it. I promise. This recipe requires making homemade pasta dough and homemade pumpkin filling, shaping the ravioli, cooking them, and tossing them in a simple brown butter sage sauce. The good news is that you can break up the work over a couple of days. This is my preferred way to do it in fact.
How To Make Homemade Pumpkin Ravioli
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Dough:
3½ cups all-purpose flour, plus extra for kneading 5 large eggs lightly beaten
To Make:
4 T. unsalted butter 8 fresh sage leaves ¼ cup Parmigiano Reggiano
