Ingredients

200g ‘00’ pasta flour

200g fine semolina flour (like Caputo)

4 eggs

Spiced Pumpkin Filling

1 cup ricotta cheese

1 cup pumpkin purée

0.75 cup Parmesan cheese, finely grated

2 eggs, plus 8 egg yolks

2 cloves garlic, finely minced

1 tsp. Cardigan | Pumpkin Pie Spice

1 tsp. kosher salt

Freshly grated pepper

Browned Sage Butter Sauce

0.5 cup (1 stick) butter

1 bunch fresh sage

Salt & pepper to taste

For Serving

Fried sage leaves

Parmesan curls

Flaked sea salt

Toasted pine nuts (optional)

Preparation

For the pasta: On the counter or in a bowl, whisk together ‘00’ and semolina flours until well combined. Make a well in the center of the flour mixture and add 4 eggs. Gently break each yolk and mix into the flour, slowly folding the dough until it begins to come together. If mixed in a bowl, turn out onto counter and knead until dough becomes a smooth ball, about 8-10 minutes.

Cut dough ball into quarters and roll each portion into its own ball. Flatten into disks and wrap in plastic wrap. Let the dough rest at room temperature for an hour, or refrigerate and bring to room temperature before using.

For the filling: In a large bowl, combine ricotta, pumpkin puree, Parmesan, 2 eggs, garlic, Rock the Cardigan | Pumpkin Pie Spice, salt, and pepper. Mix until thoroughly combined, then place in a piping bag. No tip will be needed, as you can snip the end of the bag to the size you need for piping.

Once the dough has rested, roll one disk out thin enough to fit through the Number 1 setting on camera pasta roller. Roll through the Number 1 setting, then Number 2, and continue increasing by one numbered setting at a time until you reach 6. Cut dough into manageable-length pieces, about 2-3 feet per.

In 6-inch increments, pipe filling into rounds leaving about a quarter-sized hole in the middle. Place one yolk in each ‘nest’ of filling - the filling should be about 1 inch in height to encapsulate the yolk. Brush around each ‘nest’ with water to moisten the dough. Place another sheet of dough over the ‘nests’ and press forcefully with cupped hands around each ‘nest’ to seal the dough. Use a 4” round dough cutter or ring mold to stamp out each raviolo.

For the sauce: Melt butter in a medium pan over medium heat and add fresh sage leaves. Allow sage to fry and butter to cook until solids have browned to a golden color. Remove sage and drain on a paper towel, set aside for serving. Season sauce with salt and pepper to taste.

Bring a large pot of water to boil with a heaping handful of salt. The water should taste as briny as seawater. Gently drop each raviolo into the water and allow to boil for 3 minutes. Carefully remove ravioli from the water and transfer directly into the sauce. Toss to coat and serve three to a plate with fried sage, Parmesan curls, and a sprinkle of flaked sea salt. Enjoy!