Pumpkin Ravioli

On the menu for this week? Pumpkin Ravioli. Homemade, of course.
My grandma, bless her, gave me the tools to make ravioli a few years ago as a Christmas present, but they have yet to be used.
I've made ravioli before and it's a complicated process...one that I told myself isn't quite worth it when you can buy really good fresh ravioli in the grocery store. BUT, I do have the tools and I should make use of them, right?
It's better late than never.

Me, myself, and I will gladly enjoy these little guys.
Feel free to invite yourself over. There's plenty to share.
(and no, I did not take the photo. I'm "borrowing" it from savorysimple.net)

Pumpkin Ravioli

Filling Ingredients:

• 2 cups pumpkin puree
• 1 cup ricotta
• 1 shallot, diced
• butter
• 1/2 t salt
• 1/4 t dried sage
• fresh grated nutmeg
• pinch of cayenne

Fresh Pasta

• 2 cups AP or cake flour
• 1 t salt
• 2 eggs
• 1 T olive oil
• semolina flour to prevent sticking

Brown Butter Sauce

Ingredients:

• 5 T unsalted butter (preferably European butter such as Plugra)
• 1/4 cup chicken stock
• salt and pepper to taste

1. In a saucepan over medium-low heat, melt butter and then slowly brown the milk solids. This will take about 5 minutes.
2. Once the milk solids begin to brown, add the chicken stock and reduce the heat, allowing the sauce to simmer and thicken a bit.
3. Add salt and pepper to taste.