Pumpkin Ravioli with Pecan Crumble: A Fall Feast

Autumn’s arrival brings a wave of cozy comfort, and what better way to celebrate the season than with this exquisite Pumpkin Ravioli with Pecan Crumble? This recipe isn’t just a meal; it’s an experience, a symphony of textures and flavors that will transport you to a world of autumnal bliss. Imagine the delicate, melt-in-your-mouth pasta cradling a creamy pumpkin filling, all enveloped in a fragrant brown butter sage sauce and topped with a crunchy pecan crumble. It’s a dish that perfectly balances sweet and savory, creamy and crunchy, making it an absolute showstopper for any occasion, from a romantic dinner to a family gathering. This Pumpkin Ravioli with Pecan Crumble is more than just a recipe; it’s a testament to the magic of seasonal ingredients and the joy of creating something truly special in your kitchen. Prepare to be amazed!

Why You’ll Love This Recipe

This Pumpkin Ravioli with Pecan Crumble recipe is a game-changer for several reasons. First and foremost, it’s incredibly delicious. The combination of the sweet pumpkin filling, savory sage sauce, and crunchy pecan crumble is a harmonious blend of flavors that will tantalize your taste buds. The creamy ricotta cheese in the filling adds a luxurious touch, while the nutty pecans provide a delightful textural contrast to the tender pasta. It’s a dish that’s both satisfying and sophisticated, perfect for impressing guests or treating yourself to a truly special meal. Beyond its incredible taste, this recipe is also incredibly versatile. You can easily adapt it to suit your dietary needs and preferences. Need a gluten-free option? Simply swap out the all-purpose flour in the pasta dough for a gluten-free blend. Want to make it vegan? There are excellent vegan ricotta and egg replacements available. The recipe itself is relatively easy to follow, even for those with limited pasta-making experience. The detailed instructions and helpful tips ensure that you’ll achieve perfect results every time. Finally, this recipe is perfect for fall. The vibrant pumpkin flavor is quintessentially autumnal, making it an ideal dish to enjoy during the cooler months. It’s a recipe that embodies the warmth and comfort of the season, bringing a touch of autumnal magic to your table.

Why You Should Try This Recipe

This Pumpkin Ravioli with Pecan Crumble recipe offers a unique culinary adventure, distinct from your average pasta dish. It’s an opportunity to elevate your cooking skills and impress yourself and your loved ones. The process of making the pasta dough from scratch is incredibly rewarding, allowing you to connect with the food you’re creating on a deeper level. This recipe is more than just a meal; it’s a journey of culinary discovery. You’ll be surprised by how easy it is to create restaurant-quality pasta from scratch. The detailed instructions and tips make even complex techniques manageable. This recipe is also a fantastic way to showcase seasonal ingredients at their peak. The pumpkin puree brings a rich, earthy flavor that complements the other ingredients perfectly. The fresh sage adds a layer of aromatic complexity, and the pecans provide a delicious crunch. Moreover, this recipe is perfect for entertaining. It’s a beautiful and impressive dish that’s sure to impress your guests, but it’s also easy enough to make ahead of time, reducing stress on your hosting day. It’s a recipe that will become a staple in your fall recipe repertoire, a testament to your culinary prowess, and a source of culinary pride. Don’t miss out on the chance to try this exceptional dish; your taste buds will thank you!

Ingredients and Necessary Utensils

This recipe combines the simple charm of homemade pasta with the sophisticated flavors of autumn. Let’s delve into the precise ingredients and essential tools required to craft this culinary masterpiece.

For the Pumpkin Filling:

• 1 (15-ounce) can pumpkin puree (choose a good quality pumpkin puree for best results)
• 1/2 cup ricotta cheese (whole milk ricotta is recommended for creaminess)
• 1/4 cup grated Parmesan cheese (freshly grated is best)
• 1 large egg yolk (adds richness and binds the filling)
• 1/4 teaspoon ground nutmeg (classic pairing with pumpkin)
• 1/4 teaspoon ground cinnamon (warmth and sweetness)
• Salt and freshly ground black pepper to taste (enhance the flavors)

For the Pasta Dough:

• 2 cups all-purpose flour (or gluten-free blend for a gluten-free option), plus more for dusting (ensure your flour is fresh)
• 3 large eggs (room temperature eggs are easier to incorporate)
• 1 tablespoon olive oil (adds richness and flavor to the dough)
• Pinch of salt (balances the flavors)

For the Pecan Crumble:

• 1/2 cup pecan halves (toasted pecans for enhanced flavor)
• 1/4 cup brown sugar (adds sweetness and moisture to the crumble)
• 2 tablespoons all-purpose flour (binds the crumble together)
• 2 tablespoons unsalted butter, melted (adds richness and crispness)

For the Brown Butter Sage Sauce:

• 1/2 cup (1 stick) unsalted butter (high-quality butter makes a difference)
• 1/4 cup fresh sage leaves (adds aromatic complexity)
• Salt and freshly ground black pepper to taste (season to your preference)

Necessary Utensils:

• Medium bowl (for making the pumpkin filling)
• Large bowl (for making the pasta dough)
• Rolling pin or pasta machine (for rolling out the pasta dough)
• 2-inch round cookie cutter or a sharp knife (for cutting out the ravioli)
• Fork (for crimping the ravioli edges)
• Baking sheet (for baking the pecan crumble)
• Medium saucepan (for making the brown butter sage sauce)
• Large pot (for boiling the ravioli)
• Colander (for draining the ravioli)
• Plastic wrap (for resting the pasta dough)
• Mixing spoons or spatula

Detailed Recipe Steps

Creating this Pumpkin Ravioli with Pecan Crumble is a journey, a delicious adventure in the kitchen. Let’s embark on this culinary expedition step-by-step.

1. Prepare the Pumpkin Filling:

1. In a medium bowl, gently combine the pumpkin puree, ricotta cheese, Parmesan cheese, egg yolk, nutmeg, cinnamon, salt, and pepper. Mix until everything is thoroughly incorporated and the mixture is smooth. Avoid overmixing, as this can make the filling tough.

2. Make the Pasta Dough:

1. On a clean work surface, create a mound of flour and make a well in the center. Crack the eggs into the well, add the olive oil and salt. Using a fork, gradually incorporate the flour into the eggs, working from the inside out. Once a shaggy dough forms, use your hands to bring it together.
2. Knead the dough for 8-10 minutes, until it becomes smooth and elastic. If the dough is too dry, add a teaspoon of water at a time. If it’s too sticky, add a tablespoon of flour at a time.
3. Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out.

3. Roll Out the Pasta Sheets:

1. Divide the rested dough in half. On a lightly floured surface, roll out one half of the dough using a rolling pin or pasta machine to your desired thickness (about 1/16 inch). If using a pasta machine, start with the widest setting and gradually work your way down.
2. Repeat with the remaining dough. Lightly dust the rolled-out sheets with flour to prevent sticking.

4. Assemble the Ravioli:

1. Using a 2-inch round cookie cutter or a sharp knife, cut out circles from the pasta sheets. Place a teaspoon of the pumpkin filling in the center of each circle.
2. Fold the dough over to create a half-moon shape, pressing the edges firmly to seal. Use your fingers to create a tight seal, then use a fork to crimp the edges for a decorative and secure finish.

5. Make the Pecan Crumble:

1. Preheat your oven to 350°F (175°C). In a small bowl, combine the pecan halves, brown sugar, flour, and melted butter. Mix well until the pecans are evenly coated.
2. Spread the crumble on a baking sheet and bake for 10-12 minutes, or until golden brown and fragrant. Watch carefully to prevent burning.

6. Make the Brown Butter Sage Sauce:

1. In a medium saucepan, melt the butter over medium heat. Cook, swirling the pan occasionally, until the butter turns a light brown color and has a nutty aroma (about 5-7 minutes). Be careful not to burn the butter; it will go from light brown to dark brown very quickly.
2. Add the sage leaves and cook for about 1 minute, or until fragrant. Season with salt and pepper to taste.

7. Cook the Ravioli:

1. Bring a large pot of salted water to a rolling boil. Gently add the ravioli and cook for 3-4 minutes, or until they float to the surface and are cooked through. Do not overcrowd the pot; cook in batches if necessary.

8. Serve:

1. Drain the ravioli and immediately toss them with the brown butter sage sauce. Top with the pecan crumble and serve immediately. This dish is best enjoyed fresh.

Tips and Variations

This recipe is wonderfully adaptable to different tastes and dietary needs. Here are some tips and variations to enhance your Pumpkin Ravioli with Pecan Crumble experience:

• Gluten-Free Adaptation: Substitute all-purpose flour with a high-quality gluten-free blend specifically designed for pasta. You might need to adjust the liquid slightly depending on the brand you choose.
• Vegan Adaptation: Replace the ricotta cheese with a vegan ricotta alternative, and the egg yolk with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons of water).
• Spice it Up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the pumpkin filling for a spicy kick.
• Add Some Greens: Toss some wilted spinach or sautéed kale into the sauce before adding the ravioli for added nutrients and flavor.
• Nut-Free Option: Substitute the pecans with toasted walnuts or pumpkin seeds for a nut-free crumble.
• Make it Ahead: You can make the pasta dough and filling a day ahead of time. Store them separately in the refrigerator. Assemble the ravioli just before cooking.
• Prevent Sticking: Ensure your work surface and rolling pin are well-floured to prevent the pasta dough from sticking.
• Don’t Overcook the Ravioli: Overcooked ravioli will be mushy. Cook them until they float to the surface and are tender but still firm to the bite.

Nutritional Values and Benefits

This Pumpkin Ravioli with Pecan Crumble is not only delicious but also offers several nutritional benefits. While precise nutritional information varies depending on specific ingredients used, we can highlight the advantages of key components:

• Pumpkin: An excellent source of Vitamin A, beta-carotene, fiber, and potassium. It supports eye health, immune function, and digestive health.
• Ricotta Cheese: Provides protein and calcium, essential for bone health and muscle building. (Choose low-fat options for a healthier profile.)
• Parmesan Cheese: Contains calcium and protein, but it’s also high in sodium, so moderation is advised.
• Pecan: A good source of healthy fats, fiber, and antioxidants. These nuts contribute to heart health and provide sustained energy.
• Sage: Known for its antioxidant and anti-inflammatory properties, it may offer benefits for brain health and digestion.

Note: This is a general overview. For precise nutritional information, use a nutrition calculator based on your specific ingredients and portion sizes.

FAQs

Conclusion

This Pumpkin Ravioli with Pecan Crumble recipe is more than just a delicious meal; it’s a culinary journey that celebrates the vibrant flavors of autumn. The satisfying combination of creamy pumpkin filling, nutty pecan crumble, and fragrant sage butter sauce makes for a truly unforgettable dining experience. Whether you’re a seasoned chef or a beginner cook, this recipe is accessible and rewarding. Don’t be intimidated by the homemade pasta; it’s easier than you think! Try this recipe and let us know in the comments how it turned out. Share your photos on Pinterest and tag us! You might also love our other autumn recipes like Fluffy Pumpkin Pancakes or The Best Pumpkin Pie Recipe Happy cooking!

Pumpkin Ravioli with Pecan Crumble and Brown Butter Sage Sauce

Delicious homemade pumpkin ravioli tossed in a nutty brown butter sage sauce and topped with a crunchy pecan crumble. A fall-inspired dish perfect for a special occasion or a cozy weeknight meal.

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Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Course: Main Course, Pasta

Cuisine: American, Italian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Pumpkin Filling

• 1 15-ounce can Pumpkin Puree
• 0.5 cup Ricotta Cheese
• 0.25 cup Parmesan Cheese Grated
• 1 Egg Yolk Large
• 0.25 teaspoon Ground Nutmeg
• 0.25 teaspoon Ground Cinnamon

Pasta Dough

• 2 cups All-Purpose Flour Plus more for dusting
• 3 Eggs Large
• 1 tablespoon Olive Oil

Pecan Crumble

• 0.5 cup Pecan Halves
• 0.25 cup Brown Sugar
• 2 tablespoons All-Purpose Flour
• 2 tablespoons Unsalted Butter Melted

Brown Butter Sage Sauce

• 0.5 cup Unsalted Butter (1 stick)
• 0.25 cup Fresh Sage Leaves
• To taste Salt and Pepper

Equipment

• Mixing bowls
• Rolling Pin or Pasta Machine
• Cookie Cutters (2-inch round)
• Baking Sheet
• Medium saucepan
• Large Pot

Method

 

Instructions

1. Make the Pumpkin Filling: Combine pumpkin puree, ricotta, Parmesan, egg yolk, nutmeg, cinnamon, salt, and pepper in a bowl. Mix well.
2. Make the Pasta Dough: Combine flour, eggs, olive oil, and salt. Knead for 8-10 minutes until smooth. Wrap and rest for 30 minutes.
3. Roll out the pasta dough to 1/16 inch thickness. Cut into 2-inch circles.
4. Assemble the Ravioli: Place a teaspoon of filling on each circle. Fold over to form a half-moon, and crimp the edges with a fork.
5. Make the Pecan Crumble: Combine pecans, brown sugar, flour, and melted butter. Bake at 350°F (175°C) for 10-12 minutes.
6. Make the Brown Butter Sage Sauce: Melt butter in a saucepan over medium heat until light brown and nutty. Stir in sage and season.
7. Cook the Ravioli: Boil salted water. Add ravioli and cook for 3-4 minutes until they float to the surface.
8. Serve: Toss cooked ravioli with the brown butter sage sauce. Top with pecan crumble and serve immediately.

Notes

For a richer flavor, use whole wheat flour in the pasta dough. You can also add a pinch of red pepper flakes to the filling or sauce for a touch of heat. Leftover ravioli can be stored in the refrigerator for up to 3 days.