Pumpkin-Gorgonzola Ravioli

1. Step 1Combine pumpkin puree, Gorgonzola, and egg in a blender. Blend on medium-high speed until smooth, about 20 seconds. Season with salt and pepper. 
2. Step 2Lay out 1 pasta sheet on a work surface. Cut pasta into 10 squares with a pastry wheel or knife. Spoon 2 to 3 teaspoons filling onto 5 squares. Using your fingers, wet outside edges of squares. Top with remaining squares, pressing to seal edges and remove air bubbles. Repeat with remaining pasta sheets and filling. 
3. Step 3Bring a large pot of salted water to a boil. Lightly grease a large rimmed baking sheet. Cook ravioli, in batches, just until done, 3 to 4 minutes. Transfer to prepared baking sheet. Reserve 1/4 cup pasta water. 
4. Step 4Melt butter in a large skillet over medium heat. Cook, swirling the pan occasionally, until golden brown and nutty smelling, 4 to 6 minutes. Add sage and garlic. Cook until fragrant, about 1 minute. Add pasta and reserved pasta water and toss to coat. Season with salt and pepper. Serve immediately.

Fresh Roasted Pumpkin Puree:

Cut 1 (2- to 3-pound) sugar pumpkin in half; remove seeds and strings. Place on an aluminum foil-lined rimmed baking sheet. Brush cut sides with 1 Tbsp. olive oil; season with kosher salt and freshly ground black pepper. Bake at 375°F until tender and cooked through, 35 to 40 minutes. Cool before scooping out the flesh and pureeing. Makes about 3 cups.