A seasonal show-stopper—homemade whole wheat pasta is stuffed with freshly roasted pumpkin and topped with squash and fried sage. This dish is one part sweet and one party savory, but perfectly balanced. Try it in small portions for an entrée.
Place the pumpkin purée in a blender or food processor.
Add the other ingredients and blend until smooth.
Divide the ravioli squares in half; use half for the tops and half for the bottoms.
Take a teaspoon and place small dollops of the pumpkin filling onto the bottom squares. Brush the outer rims of these squares with egg white and place a top square over it, pressing the top layer of pasta into the bottom with a fork to seal it. Repeat this for all the ravioli.
Bring a large pot of water to a boil. Once the water is boiling, salt the water. Plop in the ravioli. They will only require about 3 minutes of cooking. They should float up to the top of the water when they are done.
These ravioli may be assembled and then frozen, before boiling, for later use. Place small squares of parchment or wax paper between the ravioli to keep them from freezing together.
Heat your oven to 350°F.
Place your chopped squash on a baking sheet and sprinkle with the herbs, salt and pepper and Colavita Extra Virgin Olive Oil. Using your hands, mix it all up.
Place it in the oven and roast for about 30 minutes, until the squashes are soft to the touch. Place some ravioli in a bowl, top with the roasted veggies, and some Parmigiano Reggiano cheese.
Fry sage leaves in olive oil until they are crispy. Place on top of your finished dish. It’ll be extra fabulous.