Preparation Steps

• Preheat oven to 400°F (200°C). Toss pumpkin with olive oil, salt, and pepper. Roast for 30-40 minutes, or until tender.
• Mash the roasted pumpkin and let it cool slightly. Combine with ricotta, Parmesan, nutmeg, and egg.
• On a lightly floured surface, roll out pasta dough thinly. Cut into squares or circles. Place a spoonful of filling in the center of each.
• Fold the dough over the filling and seal the edges tightly. Cook ravioli in boiling salted water for 3-5 minutes, or until they float to the top.
• While the ravioli are cooking, melt butter in a saucepan over medium heat. Add sage and cook for 2-3 minutes, or until the butter is lightly browned.
• Serve the ravioli with sage butter sauce.