Prepare one batch of multipurpose pasta dough according to your favorite recipe or the instructions you have. Once made, wrap the dough and let it rest in the refrigerator for at least 30 minutes before rolling out. If you're using store-bought ravioli, you can skip this step and move on to the filling and sauce.

While the pasta dough is resting, make the filling by thoroughly mixing together the pumpkin puree, ricotta cheese, grated parmesan, salt, black pepper, crushed red pepper, large egg, and toasted plain breadcrumb in a bowl. Once fully blended, set the filling aside in the refrigerator until you're ready to use it. I recommend tasting a pinch of the filling before using it—sometimes I add a touch more parmesan for extra umami.

After the dough has rested, remove it from the fridge and let it sit at room temperature for a few minutes. Knead it briefly on a lightly floured surface, then divide the dough into manageable sections. Flatten each section and use a pasta roller (or rolling pin) to roll the dough into thin sheets—ideally to the 5th lowest setting. Place 1 tablespoon of pumpkin ricotta filling (from Step 2) about 3 inches apart on half of a sheet. Fold the sheet over the filling scoops, press out air around each mound, and carefully seal the edges. Cut into 3x3 inch ravioli squares and lay them on a floured, parchment-lined baking sheet. Repeat with remaining dough and filling.

While you assemble the ravioli, start the sauce. In a medium saucepan, combine the heavy cream, torn sage leaves, and whole black peppercorns. Bring to a gentle simmer and cook, stirring often, until reduced by half (about 15–20 minutes). Strain out the solids, return the cream to the pan, and add the shredded parmesan cheese, chopped sage, white wine vinegar, and kosher salt. Stir until the cheese is melted and the sauce is smooth, simmering for 2 more minutes. Taste and adjust seasoning as needed.

For the breadcrumbs, melt a bit of butter in a skillet over medium-low heat, add the panko breadcrumbs, and cook, stirring, until golden brown. Remove to cool. In the same skillet, pan-fry the prosciutto slices on medium heat just until crispy (about 5 seconds per side), then chop into bits. For the crispy sage, heat about 1/2 inch of olive oil in a small saucepan, fry the sage leaves until they sizzle and turn darker green but not brown (5–8 seconds), then drain on paper towels. I always watch closely during this step because both breadcrumbs and sage can go from perfect to burnt in a matter of seconds.

Bring a large pot of water to a gentle boil and add salt. If using fresh ravioli (from Step 3), cook them in batches until they float to the surface, about 2–3 minutes. If you're using frozen or store-bought ravioli, cook according to package instructions. Remove the cooked ravioli with a slotted spoon to serving plates. To keep fresh ravioli from sticking, I like to gently toss them in a drizzle of olive oil after draining.

Place the cooked ravioli on plates, then spoon the warm sage parmesan cream sauce (from Step 4) over the top. Finish with a generous sprinkle of browned panko breadcrumbs, crispy prosciutto bits, and fried sage leaves (from Step 5). Serve immediately and enjoy!