Prepare Basic Egg pasta dough and let rest at least 10 minutes.
In medium bowl combine pumpkin, sugar, sage, salt, pepper and nutmeg. Refrigerate until ready to fill ravioli.
Cut dough into tennis ball size and wrap waiting pieces in plastic wrap. Prepare pasta sheets using roller setting 4. Trim edges of sheets with a knife.
Make Ravioli according to instruction book. This type of moist ravioli should be cooked immediately after filling and drying.
Serve with Browned Butter and Pecans Sauce.
Yield: 6 servings of 12-15 ravioli
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