Pumpkin Pasta Butter (Print Version)

# Ingredients:

01 - 1 teaspoon coarse salt.
02 - 1 cup (125g) plain white flour.
03 - 2 yolks from large eggs.
04 - 1 big egg.
05 - ½ teaspoon of olive oil.
06 - ¼ cup (28g) shredded mozzarella cheese.
07 - 1 cup (245g) mashed pumpkin.
08 - ¼ cup (25g) grated parmesan cheese.
09 - ½ cup (123g) creamy ricotta cheese.
10 - ⅓ cup of butter with no salt.
11 - Spices: pepper, salt, nutmeg.
12 - 1½ teaspoons minced garlic, divided.
13 - ¼ teaspoon diced fresh sage leaves.

# Instructions:

01 - Combine the salt and flour. Create a well, add eggs and oil. Knead until smooth (about 7-10 mins) and rest for 30 mins.
02 - Flatten dough super thin using a roller or by hand, then slice into portions.
03 - Stir the cheeses, garlic, pumpkin, and spices together until smooth.
04 - Melt butter, brown it with garlic, toss in sage with pepper and salt.
05 - Place filling on pasta sections, seal by folding and pinching. Trim edges to form ravioli pieces.
06 - Boil ravioli for 3-4 mins, then drizzle the butter sauce and sprinkle some cheese on top.

# Notes:

01 - Seal edges better with a little spray of water.
02 - You can freeze the pieces before cooking.
03 - Don’t overcrowd the pot; cook in batches instead.

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