Roasted Pumpkin Ravioli With Browned Sage Butter

• 9 tablespoons unsalted butter (1 stick plus 1 tbsp.)
• 1 small pumpkin, cut in half and deseeded
• 1 yellow onion, peeled and halved
• kosher salt and freshly cracked black pepper
• 1/2 cup pine nuts, toasted and divided
• wonton wrapper
• 1 egg, lightly beaten
• 1/4 cup all-purpose flour
• 2 roma tomatoes, small dice
• 1 tablespoon fresh sage leaf, sliced
• 1 half lemon

1. Add 1 tablespoon butter to each pumpkin half, and season with salt and pepper. Add 1 tablespoon butter to onion, season with salt and pepper and wrap in aluminum foil. In a preheated 350-degree oven, roast onion and pumpkin, cut-side up, until completely soft and somewhat caramelized, about 45 minutes.
2. Scoop out cooked pumpkin and place in a food processor with onion, pulsing until smooth. Adjust seasoning with salt and pepper. Transfer pumpkin puree into a bowl, add half of the toasted pine nuts and stir to combine.
3. Cover wonton wrappers with a damp cloth. Assemble bowl of pumpkin puree, beaten egg, pastry brush and a sheet tray dusted with flour. Lay out 1 wonton wrapper and place a heaping tablespoon of pumpkin puree in the middle. Brush around the filling with beaten egg and cover with another wonton wrapper. Press edges. Place 20 raviolis on a sheet tray and put in freezer.
4. In a small sauce pot, add remaining butter and cook on medium heat until the butter bubbles and turns brown. Remove from heat and add tomatoes, sage and a squeeze of lemon. Season with salt and pepper.
5. Cook ravioli in salted boiling water until they float. Transfer ravioli to 4 warm bowls and drizzle with brown sage butter sauce. Top with remaining toasted pine nuts.

unsalted butter, pumpkin, yellow onion, kosher salt, pine nuts, wonton wrapper, egg, flour, roma tomatoes, sage leaf, lemon

Taken from www.food.com/recipe/roasted-pumpkin-ravioli-with-browned-sage-butter-461923 (may not work)