Homemade Pumpkin Ravioli (Print Version)

# Ingredients:

01 - 1 cup (125g) all-purpose flour.
02 - 1 teaspoon kosher salt.
03 - 1 large egg.
04 - 2 large egg yolks.
05 - ½ teaspoon olive oil.
06 - ½ cup (123g) ricotta cheese.
07 - ¼ cup (28g) mozzarella cheese, grated.
08 - ¼ cup (25g) parmesan cheese, grated.
09 - 1 cup (245g) pure pumpkin.
10 - 1½ teaspoons minced garlic, divided.
11 - Spices (salt, pepper, nutmeg).
12 - ⅓ cup unsalted butter.
13 - ¼ teaspoon fresh sage, diced.

# Instructions:

01 - Mix flour and salt, make well for eggs and oil. Knead 7-10 minutes until smooth, rest 30 minutes.
02 - Roll through pasta machine or by hand until very thin. Cut into sections.
03 - Mix cheeses, pumpkin, garlic and seasonings until combined.
04 - Brown butter with garlic, add sage, salt and pepper.
05 - Add filling to pasta sheets, fold and seal edges. Cut into ravioli.
06 - Boil ravioli 3-4 minutes, top with brown butter sauce and cheese.

# Notes:

01 - Can be frozen before cooking.
02 - Use water spray to seal edges.
03 - Cook in batches to avoid crowding.

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