Pumpkin Ravioli with Sage Walnut Pumpkin Butter Recipe

Recipe from Kate ReillyAdapted by The New York TimesTotal Time2 hours, plus coolingRating4(429)NotesRead community notesThese homemade ravioli are simple to make but add a wow factor to the holiday table. And they can be made ahead and frozen, and cooked up in minutes on the day. Two (15-ounce) cans of pure pumpkin purée may be substituted for the fresh pumpkin if desired. —The New York TimesFeatured in: Vegetarian Thanksgiving: Pumpkin Ravioli With Sage Walnut Pumpkin Butter or to save this recipe.Subscriber benefit: give recipes to anyoneAs a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.SubscribePrint OptionsInclude recipe photoAdvertisementIngredientsYield:48 2 ½-inch ravioli (about 8 servings)1small (about 2 ½ to 3 pounds) cinderella or sugar pumpkin, halved and seeded2tablespoons olive oil1tablespoon light brown sugarSalt and black pepper1egg½teaspoon freshly grated nutmeg, plus more for sauceSemolina flourAbout 3...