Pumpkin Ravioli with Sage

Ingredients:

Filling

• 2 tablespoons unsalted butter
• Half a shallot, finely chopped
• 1 clove garlic, minced
• 1 tbsp. pumpkin puree no additives
• 1 teaspoon dried chopped sage
• Coarse salt and freshly ground black pepper
• 1/4 cup sour cream
• 1/4 tbsp. grated parmesan
• 1 large egg

Pumpkin dough

• 2 cups premium flour + extra for dusting
• 3/4 cup plain pumpkin puree
• 1 large egg yolk
• Special equipment: pasta cutter; pumpkin cookie cutter

Sage oil

• 220 g (1 cup) unsalted butter
• 1 bunch fresh sage leaves (12-15 sprigs)

Preparation:

1. Filling:
   
   In a medium skillet over medium heat, melt the butter. Add the shallot and garlic and cook, stirring occasionally, until the onions are softened and beginning to brown, about 5 minutes. Add the pumpkin puree, sage, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and cook until the filling comes to a simmer. Remove from heat and stir in the sour cream and Parmesan cheese. Set the filling aside to cool while you prepare the dough. Once the filling has cooled completely, add the egg and stir until smooth.
2. Flour a baking sheet and 3 sheets of parchment paper. Bring a large saucepan of salted water to a boil over medium-high heat.
3. Dough:
   
   Place the flour, pumpkin puree, and egg yolk in a food processor and pulse until a dough forms, about 1 minute. Turn the dough out onto a floured work surface. Form into a ball, cover, and let rest for 30 minutes.
4. Roll out the dough in a machine:
   
   Divide the dough into 4 equal pieces. Using a pasta machine, roll out one piece of dough at a time into a long sheet, passing it through each setting, starting with 1 and ending with 8 or 9 (the narrowest setting), depending on your model. Place the sheet of dough on a baking sheet, dust it with flour, and line the top with parchment paper. Repeat with the remaining dough, placing the sheets between sheets of parchment paper.
5. Once all the dough is rolled out, place one sheet on a lightly floured work surface. Using a pumpkin-shaped cutter, make marks on the dough as close together as possible (Don't cut the dough with a cookie cutter, just mark it). Spoon 1 teaspoon of cooled pumpkin filling into the center of each pumpkin, then top with another sheet of dough. Lightly press the dough onto the filling to eliminate air bubbles, then cut the ravioli with a pumpkin-shaped cutter. Trim any excess dough around each ravioli and discard. Crimp the edges of each ravioli with the tines of a fork.
6. Transfer the ravioli to the prepared baking sheet and dust with flour to prevent sticking. You should have 24–26 ravioli, depending on the size of the cutter. At this point, the ravioli can be frozen.
   
   
   Freezing Tips
   
   You can freeze the ravioli directly on the baking sheet until they're firm to prevent them from sticking together. Then, transfer them to individual bags and freeze for up to 1 month. To cook, drop the frozen ravioli into boiling water without defrosting and cook for 4-5 minutes. Once they float to the surface, cook for another 1-2 minutes.
7. Sage oil:
   
   In a large skillet, melt the butter over medium heat. Add the sage and cook, stirring occasionally, until the leaves are crisp and the butter begins to brown slightly and develops a nutty aroma. Sprinkle with 1 teaspoon of salt. Keep warm over low heat.
8. Boil the ravioli in salted water for 3–4 minutes. Pour about 2 tablespoons of sage oil into 4 bowls. Carefully divide the ravioli among the bowls, then drizzle with the remaining sage oil. Serve sprinkled with black pepper.