Pumpkin Ravioli with Browned Butter Sage Sauce

Paul and I love to watch the competitions on Iron Chef America and to guess who will win before the judging!  We were watching it last night and someone served a Pumpkin Ravioli with a browned butter sauce, which got me to thinking.  I'd heard about this dish before and have always been intrigued by a savory pumpkin ravioli, but now my wheels were turning...  I figured the pierogi dough I knew how to make would be a perfect way to package up the little scoops of pumpkin, since it was savory and had sour cream in the dough, it would pair well.

I only made a very small batch because honestly, I didn't know how I'd like it and I really didn't know how Paul would like it.  So, I decided to do a trial run...  I made my dough, rolled it as thin as I could, made my filling and then as they boiled, then I browned my butter & sage.  Boy, oh boy...this turned out so delicious, the sage worked so well with the pumpkin filling and the filling mixture was a great consistency.  Paul raved about them, commenting how fancy the dish was and how he would eat these anytime.  Looks like I whipped up a winner!  I'll definitely make a much larger batch next time and possibly for entertaining!

Pumpkin Ravioli with Browned Butter Sage Sauce

Recipe inspired by Food Network

Ingredients

Dough

• 1/2 c. sour cream
• 1 egg
• Enough flour to make a dough
• Splash of milk

Filling

• 1 c. pumpkin puree
• 1/2 c. grated Parmesan cheese
• 1 egg yolk
• 1 tsp. rubbed sage
  
• 1 tsp. salt
• 1 tsp. pepper
• water 
• Parmesan cheese for topping, if you wish
  

Sauce

• 1/2 stick butter
• 1 tsp. rubbed sage
  

Directions

• 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.  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.
• Mix all ingredients of the filling together.
• Roll out dough to a long thin rectangle.  Along one side of the rectangle, place small scoops of the filling about 1-2 inches apart in a row.  Wet the dough with the water around each scoop of filling.
• 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.  
• Repeat with the rest of the ravioli.
  
• Cook ravioli in small batches in boiling water for 3 minutes, flip over and boil for another 3 minutes.
• Meanwhile, heat a skillet over medium low heat and add butter.  Keep a close eye on the butter, skimming the foam off the top and cooking until it's a golden brown color.
• Add sage and stir.
• Add boiled ravioli and cook for a few minutes per side.
• Serve, topping with a drizzle of the browned butter sauce over top and enjoy!