Pumpkin Ravioli With Browned Butter Sauce

• 2 1/2 cups all purpose flour plus more for rolling
• 4 large eggs
• 1 teaspoon kosher salt
• 1 1/2 cups whole milk ricotta cheese
• 1 1/2 cups pumpkin puree preferably fresh
• 1 teaspoon brown sugar
• 1 large egg
• 1 teaspoon salt
• 1/4 teaspoon dried sage
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cayenne pepper
• 5 tablespoons unsalted butter
• 1 shallot finely chopped
• 8 sage leaves fresh, chopped, plus more for garnish
• kosher salt
• freshly ground black pepper

1. Combine the pasta ingredients in the bowl of a KitchenAid(R) Stand Mixer fitted with the flat beater. Turn to speed 2 and mix for 30 seconds. If it looks very dry, add in water 1 teaspoon at a time.
2. Switch out the flat beater for the dough hook and knead on speed 2 for 2 minutes.
3. Remove the dough and knead by hand for 1 to 2 minutes, or until smooth, soft, and elastic. Cover the dough and let rest for 20 minutes or up to 2 hours at room temperature. The dough can be completely covered and refrigerated for up to 1 day.
4. Once the dough has rested, cut the dough into four pieces, keeping any dough you are not working with well covered so it doesn't dry out. Attach the KitchenAid(R) Pasta Roller attachment to your stand mixer. Flatten one piece of dough into a rectangle with your palms and flour each side well. With the pasta roller set to #1, turn on the stand mixer to speed 2 and run the pasta dough through the roller. Fold in half and run it through again. Add more flour to both sides of the dough and adjust the setting to #2, rolling the pasta through twice. Repeat for #3 and #4.
5. Once you have a thin sheet of pasta, place it on a parchment lined baking sheet and cover completely with a damp towel. Repeat the process for the remaining pasta dough. Trim each sheet of dough into uniform rectangles the width the KitchenAid(R) Ravioli Maker attachment interior.
6. For the pumpkin ravioli filling
7. Meanwhile, make the filling. Combine all the filling ingredients in a medium bowl. If not using immediately, cover and refrigerate for up to 1 day.
8. For the pumpkin ravioli
9. Attach the KitchenAid(R) Ravioli Maker to the Stand Mixer. Fold a sheet of pasta in half and slide the folded end in between the forming rollers. Rotate the handle one-quarter turn to feed the sheet into the maker.
10. Pull the two loose ends of the sheet apart and drape each end out and over the smooth metal rollers. Place the hopper on top of the sheets of dough between the loose ends and push down until you hear a clicking sound.
11. Add ravioli filling into the hopper with the filling spoon, filling the entire area in evenly. Turn the handle to make the ravioli, watching the bottom to ensure the finished ravioli sheets are feeding through properly. Leave the finished sheets for 15 minutes to dry and rest. Tear off individual ravioli along the perforations.
12. In a KitchenAid(R) Tri-Ply Stainless Steel 10-inch Skillet set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling stops, turn the heat to low and add in the shallot and sage leaves and continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat. Don't let the butter burn! Season to taste with salt and pepper.
13. Toss in the cooked ravioli. Divide among 4 serving dishes and garnish with additional sage leaves, if desired. Serve hot.

flour, eggs, kosher salt, milk ricotta cheese, pumpkin puree, brown sugar, egg, salt, sage, nutmeg, cayenne pepper, unsalted butter, shallot, sage, kosher salt, freshly ground black pepper

Taken from www.yummly.com/recipe/Pumpkin-Ravioli-with-Browned-Butter-Sauce-2099097 (may not work)