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Serve Up Pumpkin-Gorgonzola Ravioli for an Elegant Fall Dinner
Ingredients
- 1 1/2 c. Fresh Roasted Pumpkin Puree, recipe following, or canned pumpkin puree
- 1 oz. Gorgonzola, crumbled (about 2 tablespoons), at room temperature
- 1 large egg
- Kosher salt and freshly ground black pepper
- 5 (5 1⁄2 by 15 1⁄2 inches) fresh pasta sheets (about 1 1⁄2 pounds)
- Olive oil, for baking sheet
- 1/2 c. (1 stick) unsalted butter
- 12 fresh sage leaves
- 2 cloves garlic, chopped
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