Pumpkin Ravioli, in two parts

As much as I want this recipe to be a secret family recipe, I have had soooo many requests for it that I'm giving in. So count yourself very, very lucky, my friends.

I'm doing this recipe in two parts, and I'll start with the sauce. That may seem odd to you, but it's the part I know best. Luke and I tag team this recipe; he does the pasta, from scratch, and usually does the first batch of the filling (sometimes I come along and do the final batch). The inspiration actually came from a little restaurant in San Francisco called Steps of Rome. They didn't give us the recipe, mind you. But, being the food lovers we are, on our return home we promptly tried to replicate the recipe, and if I may say so myself, did it pretty well!

Browned Butter and Mushroom Sauce

1/2 to 1 stick butter (I start with a half and usually add more)

1 large package mushrooms, diced very finely (I'd get the pre-washed ones if I were you; mushrooms are such a pain to wash!)

1 quart of heavy whipping cream (you won't use all of it, but better to be safe)

1/2 c. to 1 c. freshly grated parmesan cheese

nutmeg (freshly grated is best), just a touch

Brown the butter in large skillet. Once browned and fragrant, add the mushrooms and cook until very soft and slightly translucent (in a mushroomy way:)). Add the cream about 1 cup at a time, and simmer, stirring occasionally. As sauce comes together and begins to thicken, add more cream and the fresh parmesan, as well as the nutmeg. Taste and add more cheese if necessary, and cream. Add Salt if needed.

Serve this over pumpkin ravioli, which you might be able to find in the specialty pasta section at a well-varied grocery store. Otherwise, stay tuned for the recipe. I do think this sauce would be good over other pasta as well.