Let me tell you: you haven’t truly celebrated fall flavors until you’ve tried Homemade Pumpkin Ravioli with Pecan Crumble. It’s the kind of dish that instantly warms the heart just as much as the oven warms your kitchen. Silky pasta envelopes a creamy, comforting pumpkin-ricotta filling, while a shower of pumpkin spice pecans and fresh sage create crunch and fragrance with every bite. All together, it’s an autumnal masterpiece that makes you feel extra special, no matter what’s on your calendar. Whether you’re gathering the family or just feeding yourself something nourishing and beautiful, this Homemade Pumpkin Ravioli with Pecan Crumble will take your evening from ordinary to unforgettable.

Homemade Pumpkin Ravioli with Pecan Crumble Recipe - Recipe Image

Ingredients You’ll Need

There’s something magical about cooking with simple, wholesome ingredients—each one has a role to play in building the gorgeous flavor, texture, and color of this dish. For Homemade Pumpkin Ravioli with Pecan Crumble, every ingredient is selected to balance sweetness, creaminess, savory notes, and fragrance. Here’s what you’ll need (plus a couple little chef’s tips for best results):

Fresh pasta sheets: Store-bought or homemade, fresh pasta gives the ravioli their tender, melt-in-your-mouth texture.
Pumpkin puree: Creamy, naturally sweet pumpkin forms the base of our luxurious filling—use homemade or canned for convenience.
Ricotta: Adds subtle creaminess and balances the natural sweetness of the pumpkin.
Salt: Essential for brightening flavors and balancing sweetness throughout the dish.
Onion powder: Tiny but mighty in flavor, it infuses the filling with a subtle savoriness.
Ground nutmeg: A classic with pumpkin, nutmeg adds that cozy, quintessential fall note.
Ground pepper: Just a pinch for warmth and depth.
Parmesan cheese: Nutty, salty, and sharp; it goes into the filling and gets sprinkled on top for extra punch.
Butter: Turns golden brown for that decadent, toasty-butter sauce that coats each ravioli.
Grated garlic: Quickly sautéed for bold aroma and flavor in every bite.
Sante Nuts Pumpkin Spice Pecans, chopped: These pecans add sweet crunch and the most intoxicating fall spice—don’t skip them!
Fresh sage: Crisped in butter for fragrance and that signature autumnal flavor.
Salt to taste: For seasoning your pasta water and adjusting on the fly.

How to Make Homemade Pumpkin Ravioli with Pecan Crumble

Step 1: Prepare Your Pasta Sheets

If you’re a DIY pasta enthusiast, roll out your homemade pasta dough into four long sheets, about 4.5 inches wide, 14 inches long, and 1/8 inch thick. If store-bought is more your style, make sure the sheets are still pliable and cut to the right dimensions. Pasta that’s too thick won’t yield that delicate ravioli bite, so take a moment to get your pasta just right. Dust liberally with flour to prevent sticking, and set aside on parchment.

Step 2: Mix Up the Pumpkin Ricotta Filling

In a medium bowl, combine the pumpkin puree, ricotta, salt, onion powder, nutmeg, ground pepper, and half of the parmesan cheese. Stir until smooth and cohesive—the mixture should be creamy and hold its shape when spooned. Taste for seasoning; the filling should be savory with a hint of warmth from the spices. (Trust me, it smells like autumn dreams.)

Step 3: Form the Ravioli

If you have a ravioli maker, dust it and your dough with flour, then gently press the plastic insert to make little wells. Drop about 1 tablespoon of pumpkin filling into each pouch. Lightly brush the edges of the dough with water—this acts like culinary glue. Roll out another pasta sheet just as thin, drape it over the top, and use your rolling pin to firmly seal and trim the ravioli. No ravioli maker? No worries! You can spoon filling along the base sheet, top with a second sheet, and seal the edges by hand and with a fork for that rustic look.

Step 4: Release and Prep Ravioli

Carefully flip the ravioli out of the press onto a lightly floured surface or parchment-lined tray. Separate each piece, dusting well to prevent sticking. Lay all your ravioli in a single layer and cover with a towel while you work through the rest of the dough. Extra hands make this step even more fun and festive!

Step 5: Make the Brown Butter Sage and Pecan Crumble Sauce

In a wide skillet, melt the butter over medium heat until it foams and then begins to deepen to a chestnut brown. Once you catch that nutty aroma, add the grated garlic and fresh sage leaves; cook for 1–2 minutes until the garlic is fragrant and the sage is crisp. Quick tip: don’t walk away—the magic happens fast! Toss in your chopped pumpkin spice pecans, let them toast for a moment, then immediately remove the skillet from heat to keep everything from burning.

Step 6: Cook and Toss the Ravioli

Bring a generous pot of salted water to a gentle boil. Working in small batches, drop in the ravioli; they’ll cook quickly, just 2–3 minutes until tender and starting to float on the surface. Use a slotted spoon to lift them directly into the skillet with the brown butter pecan sauce. If you like, add a splash of pasta water to help the sauce cling. On low heat, gently toss or spoon the butter sauce over every ravioli.

Step 7: Plate and Add Finishing Touches

Arrange the ravioli on plates or a big serving platter. Spoon any remaining brown butter, sage, and pecan crumble over the top. Shower with extra parmesan and an extra sprinkle of chopped pecans. This final garnish makes the dish look just as special as it tastes.

How to Serve Homemade Pumpkin Ravioli with Pecan Crumble

Garnishes

For the prettiest (and tastiest) finish, add a few more chopped pumpkin spice pecans, another flurry of freshly grated parmesan, and a leaf or two of crispy sage on each serving. The contrast of vibrant green, golden brown, and snowy cheese says “dinner is a celebration” and will wow anyone at your table.

Side Dishes

This fall-inspired ravioli shines alongside simple roasted vegetables—think blistered Brussels sprouts, maple-glazed carrots, or garlicky broccolini. A crisp green salad with apples, walnuts, and a tangy vinaigrette keeps things light and lets the Homemade Pumpkin Ravioli with Pecan Crumble be the star. For bread lovers, a few slices of warm crusty bread are perfect for mopping up any extra sauce.

Creative Ways to Present

Want to turn dinner into an experience? Try serving the ravioli in shallow bowls so you can drizzle the brown butter sage sauce right at the table, and let everyone sprinkle on their own pecan crumble and cheese. For a family feast, pile the ravioli high on a rustic platter and scatter extra sage and pecans for a harvest-inspired centerpiece. Individual plates with a swoosh of extra pumpkin filling or a little drizzle of aged balsamic can add a touch of restaurant flair.

Make Ahead and Storage

Storing Leftovers

Leftover Homemade Pumpkin Ravioli with Pecan Crumble keeps beautifully in an airtight container in the fridge for up to three days. Keep the brown butter and pecan sauce separate if possible, and toss together right before serving for the best textures.

Freezing

If you’d like to get ahead, uncooked ravioli freeze perfectly! Arrange on a baking sheet in a single layer and freeze until solid, then transfer to a zip-top bag. Cook directly from frozen by adding an extra minute or two to the boiling time—the homemade flavor stays intact.

Reheating

To reheat, gently warm the ravioli in a skillet with a splash of water or extra butter over medium-low heat until heated through. Top with reserved pecan crumble and a sprinkle of extra cheese, and it’ll taste nearly as dreamy as the day you made it.

FAQs

Do I need a ravioli mold for this recipe?

Not at all! While a mold helps create uniform ravioli, you can easily shape them by hand. Simply place small mounds of filling on one pasta sheet, lay another sheet over the top, and seal with your fingers or a fork around each mound for charming, rustic results.

What if I can’t find pumpkin spice pecans?

Regular candied pecans work great, or you can toss plain chopped pecans with a pinch of pumpkin spice blend and a drop of maple syrup before toasting. You’ll still get the signature crunch and autumnal flavor that defines this dish.

Can I make the filling ahead of time?

Absolutely! The pumpkin ricotta filling can be made up to two days in advance and stored covered in the refrigerator. That way, assembly feels like a breeze when you’re ready to roll out the pasta.

Is it possible to make the ravioli gluten-free?

Yes! Opt for gluten-free pasta sheets if available, or prepare a homemade gluten-free pasta dough. The pumpkin-pecan filling and brown butter sage sauce are naturally gluten-free, so it’s just the pasta that needs swapping.

What’s the best wine to pair with Homemade Pumpkin Ravioli with Pecan Crumble?

A crisp white like Pinot Grigio or a rich Chardonnay beautifully complements the sweet-savory balance of pumpkin and pecan, while a light-bodied red like Pinot Noir offers a cozy pairing for chilly evenings.

Final Thoughts

Homemade Pumpkin Ravioli with Pecan Crumble is one of those rare recipes that feels both totally impressive and perfectly comforting. If you’re in the mood to cozy up with something truly special, I hope you’ll give this dish a try. It’s not just a meal—it’s a little taste of autumn magic, ready to be shared.