Pumpkin Ravioli With Browned Butter Sage Sauce

Ingredients

• •½ cup sour cream
• •1 egg
• •2 cups flour
• •milk
• •1 cup pumpkin puree
• •½ cup parmesan cheese
• •1 egg yolk
• •1 teaspoon rubbed sage
• •1 teaspoon salt
• •1 teaspoon black pepper
• •water
• •½ stick butter

Method

Adapted from foodista.com

1. 1Make dough by mixing egg & sour cream in a bowl, mix in flour until a shaggy rough dough forms.
2. 2Add splash of milk to make it come together.
3. 3Begin mixing & kneading with your hands on a counter top, adding flour until the dough is no longer overly sticky and can be rolled out without tearing or breaking.
4. 4Mix all ingredients of the filling together.
5. 5Roll out dough to a long thin rectangle.
6. 6Along one side of the rectangle, place small scoops of the filling about 1-2 inches apart in a row.
7. 7Wet the dough with the water around each scoop of filling.
8. 8Take the opposite side of the rectangular dough and fold it over on top of the scoops, then removing as much air from each ravioli as possible, cut into squares or rounds, ensuring each ravioli is sealed thoroughly.
9. 9Repeat with the rest of the ravioli.
10. 10Cook ravioli in small batches in boiling water for 3 minutes, flip over.
11. 11Boil for another 3 minutes.
12. 12Meanwhile, heat a skillet over medium low heat.
13. 13Add butter.
14. 14Keep a close eye on the butter, skimming the foam off the top and cooking until it's a golden brown color.
15. 15Add sage.
16. 16Stir.
17. 17Add boiled ravioli.
18. 18Cook for a few minutes per side.
19. 19Serve, topping with a drizzle of the browned butter sauce over top and enjoy!