Pumpkin Ravioli with Sage-Brown Butter Sauce

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.

For the pasta, combine flour, eggs, and salt in the bowl of a food processor. Pulse until dough holds together. Transfer to a clean work surface and knead until smooth and elastic, about 10 minutes. If dough feels too dry, add water a little at a time and continue kneading. Wrap dough in plastic and refrigerate for at least 30 minutes.

For the filling, slice pumpkin into 8 pieces. Discard seeds. Transfer to the prepared baking sheet and cover with another sheet of foil to create a steaming pouch.

Cook pumpkin in the preheated oven until tender, about 30 minutes. Remove and let cool.

Heat oil in a small skillet over medium heat. Add onion and sage. Cook, stirring until onion is soft and translucent, about 5 minutes. Remove from heat.

Scoop pumpkin flesh from skin and transfer to a stand mixer fitted with the paddle attachment. Add onion mixture and cream. Beat until well combined. Add egg, salt, and pepper to taste. Beat until well combined. Set aside.

Assemble the ravioli by lightly flouring a work surface. Remove dough from the refrigerator and divide into 8 equal portions. Shape each portion into an oval-shaped flat disc. Run each disc through a pasta roller according to manufacturer's instructions until it reaches the desired thickness; you should have 8 long sheets of pasta. Lightly dust each sheet with flour.

Place one sheet of pasta on a work surface. Drop tablespoonfuls of filling evenly down the length of sheet leaving enough room to seal dough around filling. Lay a second sheet of pasta on top. Use your fingers to press down and seal pasta around filling. Cut ravioli with a pasta cutter or round glass. Repeat with remaining sheets of pasta and filling.

Bring a large pot of lightly salted water to a boil. Cook ravioli in batches until tender yet firm to the bite, 3 to 5 minutes per batch.

Meanwhile, to make sauce, heat butter and sage in a large saucepan over medium heat. Bring to a simmer and cook, stirring frequently, until butter is light brown and fragrant, 5 to 10 minutes. Be careful not to burn it. Season with salt and pepper to taste. Add cooked ravioli to sauce and sprinkle with Parmesan cheese.