Pumpkin Ravioli with Pecan Crumble and Brown Butter Sage Sauce
Delicate pumpkin ravioli are tossed in a nutty brown butter sage sauce and topped with a crunchy pecan crumble for a delightful fall dish.
Equipment
- Mixing bowls
- Rolling Pin or Pasta Machine
- Cookie Cutters (2-inch round)
- Baking sheet
- Saucepan
- Large pot
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
Instructions
Instructions
- Make the Pumpkin Filling: Combine pumpkin puree, ricotta, Parmesan, egg yolk, nutmeg, cinnamon, salt, and pepper in a bowl. Mix well.
- Make the Pasta Dough: Combine flour, eggs, olive oil, and salt. Knead for 8-10 minutes until smooth. Let rest for 30 minutes.
- Roll out the pasta dough thinly. Cut out circles using a 2-inch cookie cutter.
- Assemble the Ravioli: Place a teaspoon of filling on each circle. Fold over to form a half-moon, pressing edges to seal. Crimp with a fork.
- Make the Pecan Crumble: Combine pecans, brown sugar, flour, and melted butter. Spread on a baking sheet and bake at 350°F (175°C) for 10-12 minutes.
- Make the Brown Butter Sage Sauce: Melt butter in a saucepan over medium heat until light brown and nutty. Stir in sage and season.
- Cook the Ravioli: Boil salted water. Add ravioli and cook for 3-4 minutes until they float to the surface.
- 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 pasta dough. You can also add a sprinkle of chopped walnuts to the pecan crumble for extra crunch.