Description
Enjoy a cozy meatless meal with homemade pumpkin ravioli served with a delightful pecan crumble and a rich brown butter sage sauce. This dish captures the warm, seasonal flavors of fall.
Ingredients
- For the Pasta: Fresh Pasta Sheets
- For the Filling: 1 cup Pumpkin Puree, 1 cup Ricotta Cheese, 1 teaspoon Salt, 1 teaspoon Onion Powder, 1/2 teaspoon Ground Nutmeg, 1/4 teaspoon Ground Pepper, 1/2 cup Parmesan Cheese
- For the Brown Butter Sauce: 4 tablespoons Butter, 2 cloves Grated Garlic, 1/4 cup Fresh Sage
- For the Topping: 1/2 cup Pumpkin Spice Pecans
Instructions
- Prepare the Pasta Dough: Roll out fresh pasta dough into sheets approximately ⅛ inch thick. Dust with flour.
- Mix Filling: Combine pumpkin puree, ricotta cheese, salt, onion powder, nutmeg, pepper, and parmesan in a bowl until creamy.
- Shape Ravioli: Cut pasta sheets into shapes. Place about 1 tablespoon of filling onto one piece of dough, moisten edges, fold over, and seal firmly.
- Prepare Brown Butter Sauce: Melt butter in a skillet over medium heat until golden brown. Add garlic and sage, stirring until fragrant.
- Cook Ravioli: Boil ravioli in salted water for 2-3 minutes until they float. Transfer to the skillet with the brown butter sauce and toss gently.
- Serve: Plate the pumpkin ravioli with pecan crumble, topping with extra parmesan if desired.
Notes
- Ensure you use pure pumpkin puree, not pumpkin pie filling.
- Experiment with different nuts or herbs in the filling or sauce.
- Seal ravioli edges carefully to prevent bursting during cooking.
- Fresh pasta yields a superior texture compared to dry pasta.
- Cook ravioli for only 2-3 minutes until they float.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Homemade Pasta Making
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 375 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 50 mg