Pumpkin Ravioli with Sage Browned Butter Parmesan and Pecans

Salt

olive oil

Scant 1 cup canned pumpkin puree (not pie filling)

grated Parmesan cheese plus more for topping

cayenne pepper (optional)

Black pepper,

wonton skins

large egg, beaten

unsalted butter

large sage leaves, thinly sliced plus a leaf thinly sliced

toasted pecans