Ricotta and Pumpkin Pierogi

1. Combine the flour and salt.
2. Add in the hot water and melted butter. Knead for about five minutes.
3. Place the dough in a bowl, cover and allow to rest for 30 minutes.
4. While the dough is resting, mix together all ingredients for the filling in a large bowl.
5. Lightly flour your work surface and roll out the dough to ⅛ inch (3 mm) thickness. Cut out 3 inch (8 cm) circles and spoon about one tablespoon of filling into the center of each pierogi. Fold the pierogi in half and pinch to seal.
6. Bring a large pot of salted water to boil. Add the pierogi and cook until they float.

Brown Butter Sage Sauce

1. Cook the bacon in a large skillet until crispy. Remove to a paper towel lined plate. Drain the pan of grease and wipe clean.
2. Melt the butter in the pan over medium heat. Add the sage leaves and cook until the butter begins to turn brown and foamy (2-3 minutes). Remove the sage leaves from the sauce.
3. Optional: Turn the heat to medium-low, add the pierogi and sear briefly on each side.
4. Serve the pumpkin pierogi with brown butter sauce and crumble the bacon over top.