For the ravioli filling:

In a medium mixing bowl, add the pumpkin puree, egg, Parmigiano Reggiano cheese, ricotta, chopped shallots, nutmeg, salt and pepper. Mix well to combine and set aside.

For the ravioli assembly:

Crack the egg into a small bowl and beat it—this is your egg wash. Set-up a little work station for yourself with the wonton wrappers, egg wash and the bowl of filling side by side. That way you’re organized and ready to go.Lay one wonton wrapper on the work surface and brush all four borders/sides of it with egg wash. (You’ll be using 2 wonton wrappers for each ravioli. You will only brush egg wash on the bottom wrapper. The top one will lay over and stick to the bottom wrapper.)

Next, scoop about a 1/2 tablespoon of filling into the center of the wonton. (You don’t want too much filling, because it will leak out the sides of your ravioli). Now you’re ready to put the top wonton over the bottom one. Carefully press down on all 4 sides, pressing inward to keep the filling in the center, and adhere the top and bottom wonton wrappers together. Place your ravioli onto a parchment-lined baking sheet and repeat the process with the remaining wrappers and filling. When done, place the ravioli in the freezer for 30 minutes.

Now it’s time to cook your ravioli. Bring a large saucepan of water to a boil.While that’s happening, start your brown butter and sage sauce. Heat a separate large saute pan over medium-high heat. Add 1 stick of butter. (Yes, I just said one stick of butter. Fattening, I know. Just think of it as a very special holiday meal and go for a 10-mile run afterwards). The butter will start to foam and bubble. Once it starts to subside, you’ll see the butter turn brown. At that point, add 8-10 small, whole sage leaves. After a minute or so, add a teaspoon of good balsamic vinegar, stir and take off the heat.By now your water should be boiling. Throw in some sea salt and cook the ravioli in batches for about 3-4 minutes per batch. Cook just until tender (and don’t overcrowd the pot). When done, use a slotted spoon and transfer ravioli to the saute pan with the brown butter and sage. Spoon sauce and sage leaves over the ravioli and heat through, over low heat.

Fried-shallot garnish:

This is quick and easy! Pour 1 cup of vegetable oil into a small saucepan, on medium-high heat. When ready, add shallots in two batches and fry until golden brown and crispy. Keep a close eye on them so they don’t burn. With a slotted spoon, remove them and place on a paper towel to drain.

Present your plate:

Place 3-4 ravioli delicately on a plate. Spoon brown butter and sage sauce on top. Garnish with fried shallots and a few sage leaves on top, and voila! That’s all there is to it.

Enjoy!