Homemade Pumpkin Ravioli with Pecan Crumble Recipe
Enjoy the delightful flavors of fall with this homemade pumpkin ravioli topped with a crunchy pecan crumble and savory brown butter sage sauce.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pumpkin Ravioli:
- 4 fresh pasta sheets
- 1 1/4 cup pumpkin puree
- 1/2 cup ricotta
- 1/4 tsp salt
- 1/4 tsp onion powder
- 1/4 tsp ground nutmeg
- Pinch of ground pepper
- 3/4 cup parmesan cheese
Brown Butter Sage Sauce:
- 1/2 cup butter
- 1 tbsp grated garlic (from about 3 garlic cloves)
- 1/2 cup Sante Nuts Pumpkin Spice Pecans, chopped plus more for garnish
- 1 bunch Fresh sage (20 fresh sage leaves)
- Salt to taste
Instructions
- Pumpkin Ravioli – Make a batch of pasta dough. Combine pumpkin puree, ricotta, salt, onion powder, nutmeg, pepper, and parmesan. Fill dough with filling and seal to make ravioli.
- Brown Butter Sage Sauce – Melt butter until golden brown, add garlic, sage, and pecans. Cook ravioli, then toss in brown butter sauce.
Notes
- If you don’t have a ravioli maker, you can hand-cut the dough into squares and crimp the edges with a fork.
- For a vegetarian option, use vegetable broth instead of chicken broth in the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 840mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 70mg
Keywords: Pumpkin Ravioli, Homemade Ravioli, Fall Recipe, Pasta, Pumpkin, Pecan
