Pumpkin Ravioli with Brown Butter Sauce

Preparation

1. Place 2-1/2 cups flour in a large bowl; make a well in the center.
2. Beat eggs and oil; pour into well. Stir together, forming a ball.
3. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking.
4. Cover and let rest for 30-45 minutes.
5. Meanwhile, in a large skillet, sauté pumpkin and shallot in butter until tender.
6. Add the sage, thyme, salt and pepper.
7. Transfer to a food processor; cover and process until blended (or use an immersion blender right in the pot to process until smooth).
8. Return to the pan and stir in cream.
9. Bring to a boil, stirring constantly.
10. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened.
11. Sprinkle work surface with semolina flour. Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep remaining dough covered until ready to use.)
12. Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet.
13. Brush around filling with egg.
14. Fold sheet over; press down to seal.
15. Cut into squares with a pastry wheel or ravioli stamp cutter. Repeat with remaining dough and filling. (This can also be done with a pasta maker and ravioli molds which are available in most home specialty and department stores.)
16. Bring a large stock pot of salted water to a boil. Add ravioli.
17. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender.
18. Drain and keep warm.
19. In a small saucepan, cook butter until brown “bits” begin to form, approximately 5 minutes on medium heat. Remove from heat and stir in thyme, rosemary, and salt and pepper to taste.
20. Pour over ravioli and toss to coat.