Spiced Pumpkin & Ricotta Empanadas with Brown Butter Sage Sauce

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large bowl, combine pumpkin puree, ricotta cheese, brown sugar, cinnamon, ginger, nutmeg, and salt. Mix well until evenly combined.

Place a heaping tablespoon of the pumpkin-ricotta mixture in the center of each empanada dough disc.

Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal securely.

Brush the tops of the empanadas with beaten egg.

Bake for 20-25 minutes, or until golden brown.

While the empanadas are baking, prepare the brown butter sage sauce. In a small saucepan over medium heat, melt the butter. Continue to cook, swirling occasionally, until the butter turns golden brown and smells nutty (about 5-7 minutes). Be careful not to burn it.

Remove the saucepan from the heat and stir in the chopped sage, lemon juice, and black pepper.

Serve the warm empanadas immediately with the brown butter sage sauce for dipping.