Pumpkin Ravioli with Sage-Sausage filling and Brown Butter

1. To start clean off a work space and pour the flour on it. Make a hole in the middle large  enough to hold the eggs.
2. Crack the eggs in the middle. Add 1/2 tsp salt and 1 tbsp pumpkin puree. Mix the egg mixture with the fork. Continue mixing the egg while bringing the flour into the egg.
3. Combine all ingredients and the dough will become sticky. Keep flouring the workspace and rolling the dough until it becomes less sticky yet smooth. It will take about 8-10 minutest to get it smooth.
4. Roll into a ball and wrap in plastic wrap. Let is rest for 30 minutes.

While the dough rests lets start the filling and bread crumbs

1. Preheat the oven to 400 degrees F. Drizzle the bread slices with olive oil and bake for 10-15 minutes or until golden and crispy.
2. Mix the bread crumbs in food processor until fine. Pour in a container and mix in 2 chopped sage leaves, and 1/2 tsp of Italian seasoning. Set aside.
3. In a pan saute the shallot and garlic in some olive oil.
4. Mince 4 sage leaves and add to the pan.
5. Season with salt, pepper, and 1 tsp of Italian seasoning.
6. Now that we have the aromatics going, add the sausage and cook through.
7. When the meat mixture is done add to a food processor and pulse a few times until it is small in texture and even.
8. .In a medium bowl, combine the ricotta, 1 tsp minced parsley, sausage mixture, 1/2 cup parmesan cheese, grated.  Mix unitl well combined.

Now to the pasta.

1. Cut the dough in half. Set up the pasta maker and set it to the highest setting.
2. Run the dough through. Fold, and move down to the middle setting. Run through the machine again. Now to the number 3 setting, run the pasta through. It should be thin and smooth.*NOTE if you do not have a pasta machine you can roll out by hand with a rolling pin. Get it as thin as possible.
3. Plop a spoonful of the filling on the pasta sheet. Space them far apart enough to make to press.
4. Now make the top sheet with the same thickness. Lay over the bottom sheet and line up the pasta sheet as best you can. Press the pasta sheet edges together to seal it.

• Using the stamp, pasta wheel, or sharp knife, cut the raviolis out.
• Place on a lightly floured baking sheet and place the raviolis on it.*If using a stamp press down and twist a bit to get the pasta loose.

Cook the pasta

1. Bring a large pot of water to boil. Add 2 tbsp of salt. Yes that much, trust me it will add flavor.
2. Cook for 5-6 minutes. Drain and move to bowl. Drizzle a small amount of oil. Toss and set aside.