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Pumpkin Ravioli with Pecan Crumble

Delicious Pumpkin Ravioli with Pecan Crumble for Cozy Nights

This Pumpkin Ravioli with Pecan Crumble celebrates autumn flavors with homemade pasta, creamy filling, and crunchy topping.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 ravioli
Course: Dinner
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 2 cups Fresh Pasta Sheets Homemade is best for texture.
For the Filling
  • 1 cup Pumpkin Puree Use 100% pure pumpkin.
  • ½ cup Ricotta Cheese Substitute with whipped cashew ricotta for dairy-free.
  • 1 teaspoon Salt Enhances overall flavor.
  • 1 teaspoon Onion Powder Adds subtle depth.
  • ½ teaspoon Ground Nutmeg Complements pumpkin.
  • ¼ teaspoon Ground Pepper Introduces a hint of heat.
  • ¼ cup Parmesan Cheese Infuses the filling with umami.
For the Brown Butter Sauce
  • ½ cup Butter Base for the brown butter sauce.
  • 2 cloves Grated Garlic Provides an aromatic enhancement.
  • 1 tablespoon Fresh Sage Imparts a fragrant herbal note.
For Garnishing
  • ½ cup Pumpkin Spice Pecans Offers a sweet crunch for garnishing.

Equipment

  • mixing bowl
  • skillet
  • Pot
  • Rolling pin

Method
 

Step-by-Step Instructions
  1. Prepare the pasta dough by rolling it out to about ⅛ inch thick and cut into rectangles measuring approximately 4.5x14 inches.
  2. Mix the filling by blending pumpkin puree, ricotta cheese, salt, onion powder, ground nutmeg, ground pepper, and parmesan cheese until creamy.
  3. Shape the ravioli by cutting pasta sheets into squares, adding filling, moistening edges, and sealing tightly.
  4. Prepare the brown butter sauce by melting butter in a skillet until golden brown, then adding grated garlic and fresh sage.
  5. Cook the ravioli in boiling salted water until they float, then transfer to the skillet with the brown butter sauce.
  6. Serve the ravioli drizzled with brown butter sauce and topped with pumpkin spice pecans and cheese.

Nutrition

Serving: 1ravioliCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 400mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 5000IUVitamin C: 1mgCalcium: 150mgIron: 2mg

Notes

Make ahead and store ravioli in the fridge for up to 24 hours or freeze for up to 3 months.

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