For the Pasta Dough

Bring a pot of water to a boil

For the Pumpkin Filling

In a large bowl, stir the 1 ½ cups pumpkin puree, 1 tablespoon nutritional yeast, 1 teaspoon nutmeg, SEE NOTE, 1 teaspoon sea salt, or to taste, ¼ cup plain bread crumbs, and pepper to taste until completely combined.

To Make the Ravioli

Divide the dough into quarters and roll out one quarter on a floured surface. Roll until it’s almost thin enough to see through.

Drop 1 to 2 teaspoon (depending on the size of ravioli you wanof filling on the edge of the dough, leaving and inch of space between the edge and each dollop.

Fold the dough over the filling and press the ravioli press over the center to cut out the individual pieces of the ravioli.

If you don’t have a press, use a sharp knife. Use the tines of a fork to press the edges down so the pasta sticks together.

Place the ravioli in the boiling water and cook for one minute once they’ve floated to the top. Remove with a slotted spoon.

For the Brown Butter Sauce

Heat a skillet on medium heat. Add the 8 tablespoon butter, 2 sage leaves, ½ cup chopped pecans, and pepper. When the butter melts and begins to bubble, continuously whisk until it becomes golden brown. Remove from the heat and drizzle over the ravioli.

Enjoy!