Dough
½ cup sour cream
1 egg
2 cups + flour to make a dough
Splash of milk
Filling
1 cup pumpkin puree
½ cup grated Parmesan cheese
1 egg yolk
1 teaspoon rubbed sage
1 teaspoon salt
1 teaspoon pepper
Water
Parmesan cheese for topping
Sauce
½ stick butter
1 teaspoon rubbed sage
Preparation
Step 1- Make dough by mixing egg & sour cream in a bowl, mix in flour until a shaggy rough dough forms, then add splash of milk to make it come together.
Step 2- Begin mixing & kneading with your hands on a counter top, adding flour until the dough is no longer overly sticky and can be rolled out without tearing or breaking.
Step 3- Mix all ingredients of the filling together.
Step 4- Roll out dough to a long thin rectangle.
Step 5- Along one side of the rectangle, place small scoops of the filling about 1-2 inches apart in a row.
Step 6- Wet the dough with the water around each scoop of filling.
Step 7- Take the opposite side of the rectangular dough and fold it over on top of the scoops, then removing as much air from each ravioli as possible, cut into squares or rounds, ensuring each ravioli is sealed thoroughly.
Step 8- Repeat with the rest of the ravioli.
Step 9- Cook ravioli in small batches in boiling water for 3 minutes, flip over and boil for another 3 minutes.
Step 10- Meanwhile, heat a skillet over medium low heat and add butter.
Step 11- Keep a close eye on the butter, skimming the foam off the top and cooking until it's a golden brown color.
Step 12- Add sage and stir.
Step 13- Add boiled ravioli and cook for a few minutes per side.
Step 14- Serve, topping with a drizzle of the browned butter sauce over top and enjoy!
Yield: 4 servings
