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Pumpkin Ravioli with Brown Butter Sauce

Jennifer Farley
  • 55 minutes
  • Serves 4

INGREDIENTS

2 cups

Pumpkin puree

1/4 tsp

Sage, dried

1

Shallot, medium

2

Eggs, large

1/4 cup

Chicken stock, homemade or low sodium

2 cups

All-purpose flour

1 pinch

Cayenne pepper

1 1/2 tsp

Kosher salt

1

Kosher salt and ground black pepper

1

Nutmeg, Fresh grated

1

Semolina flour

1 tbsp

Olive oil, extra virgin

6 tbsp

Butter, unsalted

1 cup

Ricotta cheese