Pumpkin Ravioli with Brown Sage Butter

Serves 4

1 stick unsalted butter
1 small pumpkin, cut in half and deseeded
Kosher salt & freshly cracked black pepper
¼ cup toasted pine nuts
1 package large wonton wrappers
1 egg, lightly beaten
¼ cup all-purpose flour
2 Roma tomatoes, small dice
1 tablespoon fresh sage leaves, sliced
1 half lemon

Add 1 tablespoon butter to each pumpkin half, and season with salt and pepper. In a preheated 350-degree oven, roast pumpkin cut-side up until completely soft and somewhat caramelized about 45 minutes.

Scoop out cooked pumpkin and place in a food processor, pulsing until smooth. Adjust seasoning with salt and pepper. Transfer pumpkin puree into a bowl, add toasted pine nuts, and stir to combine.

Cover wonton wrappers with a damp cloth. Assemble bowl of pumpkin puree, beaten egg, pastry brush, and a sheet tray dusted with flour.

Lay out one wonton wrapper and place a heaping tablespoon of pumpkin puree in the middle. Brush around the filling with beaten egg and cover with another wonton wrapper. Press edges. Place twenty raviolis on a sheet tray and put in freezer.

In a small sauce pot, add remaining butter and cook on medium heat until the butter bubbles and turns brown.

Remove from heat an add tomatoes, sage, and a squeeze of lemon. Season with salt and pepper.

Cook ravioli in salted boiling water until they float. Transfer ravioli to four warm bowls and drizzle with brown sage butter sauce.