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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 perfect fall or Thanksgiving dish.
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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: In a medium bowl, combine pumpkin puree, ricotta, Parmesan, egg yolk, nutmeg, cinnamon, salt, and pepper. Mix well.
  2. Make the Pasta Dough: On a floured surface, combine flour, eggs, olive oil, and salt. Knead for 8-10 minutes until smooth. Wrap and rest for 30 minutes.
  3. Roll out the dough: Divide the dough in half and roll out each half thinly (about 1/16 inch).
  4. Assemble the Ravioli: Cut out circles, add a teaspoon of filling to each, fold over, and crimp the edges with a fork.
  5. Make the Pecan Crumble: Preheat oven to 350°F (175°C). Combine pecans, brown sugar, flour, and melted butter. Bake for 10-12 minutes.
  6. Make the Brown Butter Sage Sauce: Melt butter in a saucepan over medium heat until browned and nutty (5-7 minutes). 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: Drain ravioli and toss with 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 other spices to the filling, such as ginger or cloves. Leftover ravioli can be stored in the refrigerator for up to 3 days.