Description
Pumpkin Ravioli with Pecan Crumble is a cozy fall-inspired dish featuring delicate fresh pasta filled with a creamy pumpkin and ricotta mixture, served with a fragrant brown butter sage sauce and topped with sweet, crunchy pumpkin spice pecans. This comforting recipe combines rich autumn flavors and textures perfect for an elegant seasonal meal.
Ingredients
For the Pasta
- Fresh Pasta Sheets (approximately 4.5 inches by 14 inches, ⅛ inch thick)
For the Filling
- 1 cup Pumpkin Puree
- 1 cup Ricotta Cheese (or whipped cashew ricotta for dairy-free)
- 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 Garlic, grated
- 1/4 cup Fresh Sage (or thyme or rosemary as substitute)
For the Topping
- 1/2 cup Pumpkin Spice Pecans
Instructions
- Prepare the Pasta Sheets: Roll out fresh pasta dough into sheets approximately 4.5 inches by 14 inches and about ⅛ inch thick. Lightly dust the surface with flour to prevent sticking during handling.
- Make the Filling: In a large mixing bowl, combine pumpkin puree, ricotta cheese, salt, onion powder, ground nutmeg, ground pepper, and Parmesan cheese. Mix thoroughly until the filling is smooth and creamy.
- Assemble the Ravioli: Cut the pasta sheets into squares or circles suitable for ravioli. Place about one tablespoon of the pumpkin filling onto each piece of pasta. Carefully seal the edges, ensuring no air is trapped inside, to form well-shaped ravioli.
- Prepare the Brown Butter Sauce: In a large skillet, melt the butter over medium heat. Cook the butter until it becomes golden brown and has a nutty aroma, this should take about 4-5 minutes. Add the grated garlic and fresh sage leaves to the browned butter and sauté briefly to release their flavors.
- Cook the Ravioli: Bring a large pot of salted water to a boil. Gently drop the ravioli into the boiling water and cook until they float to the surface, about 2-3 minutes. Using a slotted spoon, transfer the cooked ravioli directly into the skillet with the brown butter sauce and toss gently to coat.
- Serve: Plate the ravioli and generously sprinkle the pumpkin spice pecans on top. Optionally, add extra Parmesan cheese for added flavor. Serve immediately while warm to enjoy the comforting blend of flavors and textures.
Notes
- For a dairy-free version, substitute ricotta with whipped cashew ricotta and use a plant-based butter alternative.
- Ensure the pasta sheets are thin but sturdy enough to hold the filling without tearing during cooking.
- You can prepare the pecans ahead by tossing them with pumpkin spice seasoning then toasting lightly for enhanced flavor and crunch.
- If fresh sage is unavailable, thyme or rosemary are good substitutes in the brown butter sauce.
- To save time, use store-bought fresh pasta sheets, but homemade provides the best texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (about 6 ravioli)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 55 mg
