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Fresh Vegan Pasta Dough (Click here for our recipe)

Semolina flour, for dusting work surfaces and pasta

Filling:

• 1 pound sugar pumpkin, trimmed, cut in half
• 2 tablespoons unsalted vegan butter or margarine
• 2 tablespoons minced shallot
• 1 cup finely grated vegan Parmigiano-Reggiano cheese, plus more for garnish
• Kosher salt and freshly ground black pepper
• Sauce:
• 1 stick (4 ounces) vegan butter
• 2 tablespoons Sherry vinegar
• 4 tablespoons coarsely chopped fresh sage
• Kosher salt and freshly ground black pepper

Preheat oven to 400°F.

1. To prepare filling: Place a rack in the center of the oven. Arrange pumpkin, cut side down, on a parchment-lined rimmed baking

sheet. Roast in the oven until the pumpkin is tender when pierced with a paring knife, 45 to 50 minutes. Remove from oven and allow

it to cool. Scrape and toss the seeds and strings. Scoop the roasted pumpkin flesh into a potato ricer and rice the pumpkin into a large bowl.

2. To a small skillet set over medium heat, add butter. When foaming subsides, add shallots and cook, stirring frequently until soft, 2

to 3 minutes. Let cool. Add sautéed shallots and grated cheese to the roasted pumpkin; stir well to combine. Taste and adjust

seasoning with salt and pepper. Transfer the filling to a pastry bag fitted with a 1/2-inch round tip.

3. Place one pasta sheet on a work surface horizontally. Using a pastry brush, lightly brush the pasta sheet with water. Place in a mold or pipe individual rounds according to the size of your desired ravioli. We want delicate, two bite pieces, so no more than a tablespoon of filling place about 1 ½ -2 inches apart leaving enough pasta at the top to

close and then cut.

4. Place second sheet of pasta on top and seal by pressing edges with your fingers. Using a fluted pasta cutter, a pizza cutter, or a sharp knife, cut the filled pasta making sure to keep the sealed strip intact.

4. To prepare sauce: To a large skillet set over medium-high heat, add butter and cook, whisking occasionally, until golden brown and the butter takes on a nutty aroma. Whisk in sherry vinegar and sage; taste and adjust seasoning with salt and pepper.

5. Heat a large pot of water over high heat until boiling. Generously season the water with salt. Add the ravioli and cook until the

pasta is al dente and the filling is heated through, about 4 minutes. Using a slotted spoon, transfer the ravioli to the skillet with the

sauce and gently toss to coat.

6. Garnish with vegan Parmesan, and serve immediately.