INSTRUCTIONS

To make the filling, preheat an oven to 400°F.

Prick the pumpkin with a fork before roasting to help evaporate the moisture. Place the pumpkin directly on the oven rack and roast until tender when pierced with the tip of a knife, 45 to 50 minutes.

When the pumpkin is cool enough to handle, scrape the flesh from the peel; transfer to a food processor and process until smooth.

Transfer the pumpkin purée to a bowl. Add the egg yolk, cheese, nutmeg and sea salt. Mix well, adding the bread crumbs as needed to bind the ingredients into a cohesive mixture. Cover the filling and set aside.

Using a pasta machine or a floured rolling pin, roll out the pasta dough very thinly, then fill and cut the ravioli to desired size and shape.

Put butter into a small fry pan and place over medium heat. When the butter begins to bubble and turn brown, add the sage leaves, a couple pinches of salt and lemon juice, swirl, and remove from heat.  Cover to keep warm.

In a large pot over high heat, bring 5 quarts of water to a rapid boil. Add the kosher salt, gently drop in half of the ravioli and cover the pot. When the water returns to a boil, uncover and cook, stirring gently occasionally and reducing the heat as needed to prevent the ravioli from knocking against one another and breaking. The total cooking time should be 3 to 5 minutes. To test for doneness, transfer a single ravioli to a cutting board and cut off a corner with a paring knife. If the pasta looks cooked through and the corner tastes tender, the pasta is done. Using a large slotted spoon, lift out the ravioli, allowing a little of the water to cling to them so they remain moist and transfer to a warmed large, shallow serving bowl. Cover the bowl to keep the ravioli warm. Repeat to cook the remaining ravioli.

Drizzle the brown butter over the ravioli and serve immediately. Pass the cheese at the table.