Pumpkin Ravioli with Sage and Walnuts
Ingredients
- 1 16oz can Pumpkin purée (not pie filling)
- 3 tbsp olive oil
- 1 Large egg
- 1/4 cup grated Pecorino cheese
- 2 tbsp ricotta cheese
- 1 tbsp shallots, chopped
- pinch of nutmeg
- Coarse salt and freshly ground pepper
- 1 1/2 lbs store-bought fresh pasta sheets
- All-purpose flour, for dusting
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup chopped walnuts
- 24 sage leaves
- lemon slices, for serving