from Bambi Edlund

An autumn Italian classic. Make it from scratch, or take a shortcut with tinned pumpkin and pre-made pasta.

Filling:

If using fresh sugar pumpkin (larger field pumpkins, the ones used for jack-o-lanterns, aren’t as sweet and the flesh is too stringy), remove seeds, cut into quarters, drizzle with olive oil and place in a roasting pan in a preheated 350˚ oven for 25–35 minutes, until soft.

Mix first 5 ingredients together in a bowl. Lay out one sheet of fresh pasta, spoon in 1–2 teaspoonful mounds, leaving 1 inch between (increase amounts and spacing for larger ravioli). Beat egg and brush on the underside of another sheet of pasta, then lay on top of filling. Press sheets together between mounds of filling to form pockets and cut into squares. Use a fork to press the edges together. (Makes approximately 36 ravioli. Extras can be frozen immediately after cutting.)

Drop into a pot of boiling, heavily salted water. Cook until the ravioli is bubbling on the surface (they will float soon after being placed in the water, this does not mean they are done). About 4 minutes for fresh-made, thinly rolled pasta; up to 8 minutes for pre-made thicker sheets.

Sage Butter (for about 12 ravioli; increase proportionately if serving more)

While pasta is cooking, in a large saucepan, brown butter and sage leaves on medium heat. Butter will turn brown after 2–3 minutes, but allow it to bubble until sage leaves are crispy, 4–5 minutes.

Pull the raviolis from the pot with a slotted spoon, allow to drain over the pot for a moment, and toss in the saucepan with butter and sage. Serve immediately with a dusting of grated pecorino romano.

This dish will be even more memorable if you make your own pasta. Recipe here.