Pumpkin Ravioli

Heat 2 tablespoons oil in a large skillet over medium heat until shimmering. Add whole sage leaves in a single layer and cook, undisturbed, until bright green and crispy, 30 to 40 seconds. Remove with tongs or a slotted spoon to a paper-towel-lined plate. Set aside.

Add pumpkin, nutmeg and 1/4 teaspoon each pepper and salt to the pan; cook over medium-low heat, stirring occasionally, until slightly thickened, 3 to 5 minutes. Transfer to a medium bowl and set aside to cool slightly, about 10 minutes.

Meanwhile, whisk egg and water together in a small bowl. Lay wonton wrappers on a clean work surface or cutting board. Place about 1 rounded teaspoon pumpkin filling in the center of each wrapper. Brush egg wash on the edges of the wrapper with your finger or a pastry brush. Fold 1 corner over the filling to meet the opposite corner, pressing the edges together and making sure to press out pockets of air. Cover the ravioli with a damp kitchen towel or paper towel and set aside.

Bring a large saucepan of water to a boil over high heat.

Meanwhile, heat the remaining 1 tablespoon oil in a small saucepan over medium heat. Add onion and cook, stirring occasionally, until tender, 4 to 5 minutes. Reduce heat to medium-low and add butter. Cook, stirring and swirling the pan often, until the solids at the bottom of the pan begin to toast, the foam subsides and the onion is golden, 6 to 10 minutes. Add garlic, chopped sage and the remaining 1/4 teaspoon pepper and pinch of salt; cook, stirring constantly, until fragrant, about 30 seconds. Remove from heat and cover to keep warm.

Working in batches, add 5 ravioli to the boiling water; cook, undisturbed, until they float to the top, about 2 minutes. Remove with a slotted spoon and divide among 4 bowls. When all the ravioli are cooked, spoon warm brown butter sauce over each serving and sprinkle with hazelnuts and the reserved sage leaves. Garnish with additional pepper, if desired.