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Pumpkin Ravioli with Pecan Crumble

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
Cook Time 30 minutes
Total Time 1 hour 15 minutes
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.