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Recipe for

Pumpkin Ravioli with Brown Butter Sauce

Ingredients:

For Ravioli

• 1  1/4 cup Wild Harvest Organic flour
• 1 Wild Harvest cage free egg + 1 yolk
• 1/4 cup hot water
• 1/4 teaspoon salt

For Filling:

• 8 ounces Wild Harvest Organic canned pumpkin
• 2 tablespoons Wild Harvest brown sugar
• 1/4 teaspoon Wild Harvest Organic nutmeg

For Sauce:

• 1 stick Wild Harvest Organic butter
• 2 tablespoons balsamic vinegar
• 2 tablespoons Wild Harvest brown sugar
• 1/4 cup grated Parmesan cheese
• 3 tablespoons Wild Harvest Organic sage

Directions:

1. To make pasta dough combine flour, egg, egg yolk hot water, and salt and mix until well incorporated. Knead the dough until well textured, about 2-3 minutes. Add additional flour if dough is sticky. Wrap in plastic and allow to rest at room temperature for 1 hour.
2. To make filling combine canned pumpkin, brown sugar, and nutmeg. Season with salt and pepper.
3. Divide pasta dough in half, set one half aside. Flour work area and roll out pasta dough very thin, about 1/4 of an inch.
4. Flour a ravioli mold and place first layer of dough on the mold, covering all the holes. Place about 2 tablespoons of filling into each hole of the mold, making sure not to go any higher than the mold. Place a second piece of rolled out pasta on top of the filled ravioli.
5. Using a rolling pin, roll across the mold while pressing down to release air from the ravioli and separate the edges. Repeat until all dough and pasta are used.
6. Bring a large pot of salted water to a boil. Add ravioli and cook for 5 minutes, drain and set aside.
7. To make sauce place a large skillet over medium heat and melt butter. Continue to slowly cook the butter until it becomes lightly brown ensuring not to burn, about 3-4 minutes.
8. Remove the browned butter from the heat and whisk in balsamic vinegar and brown sugar. Add ravioli and toss to combine. Garnish with sage and Parmesan cheese.