Homemade Pumpkin Ravioli with Pecan Crumble
Serves 4
55 mins prep
20 mins cook
75 mins total
I love ravioli - especially homemade ravioli. And now that fall is here, everyone knows this is the season for everything pumpkin flavoured!
Pumpkin Ravioli
Pumpkin Spice Pecans Brown Butter Sage Sauce
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Pumpkin Ravioli
Make a batch of pasta dough (see notes below for a link to our pasta dough recipe) or use premade dough. You’ll need 4 sheets of dough, each piece of dough at least 4.5 inches wide and 14 inches long and about ⅛ inch thick.
In a bowl combine pumpkin puree, ricotta, salt, onion powder, nutmeg, ground pepper and shredded parmesan cheese. Set aside.
If using a 12 piece ravioli maker follow the instructions below. If you do not have a 12-piece ravioli maker see notes below.
Dust the top of the rolled-out dough with more flour and your ravioli maker/press.
Flip the dough over and place it onto the ravioli maker. Gently press the plastic ravioli piece into the top of the dough, making small pouches. Fill the pouches with 1 tablespoon of pumpking filling each.
Using water, lightly brush all of the edges of the ravioli maker, around the filling. With a rolling pin or pasta maker roll out another piece of dough very thin, approximately 1/8-inch-thick- making it large enough to cover the area of the entire ravioli press.
Transfer the pasta sheet to cover the ravioli maker, removing air pockets.
Seal all edges by running a rolling pin over the top. Roll across the dough in all directions until the frame is visible through the pasta.
On a lightly floured surface, flip the ravioli maker upside down and gently tap the edges on the surface to release the ravioli.
Transfer all of the ravioli to a baking sheet covered in parchment paper, until ready to cook. Repeat the process to make another batch.
Pumpkin Spice Pecans Brown Butter Sage Sauce
To make the brown butter sauce, in a large skillet melt the butter over medium heat until starting to foam. Then turn to medium-low heat and continue cooking until butter starts to smell nutty and turns a golden brown colour, about 4 minutes.
Add the grated garlic and sage and cook for 1-2 minutes until fragrant and sage leaves are crispy. Add the pecans and then remove the pan from the heat.
Bring a large pot of salted water to a boil. Then working in batches, cook ravioli until tender, about 2-3 minutes. Ravioli will start to float to the surface when done cooking. Use a slotted spoon to remove the cooked ravioli and place right in the brown butter sauce. Turn back to medium-low heat and toss gently with the sauce, ensuring each ravioli is covered, about 2-3 minutes.
Serve topped with more pecans, parmesan cheese and pinch of salt.
