Homemade Pumpkin Ravioli with Pecan Crumble

Homemade Pumpkin Ravioli with Pecan Crumble

Homemade Pumpkin Ravioli

I love ravioli - especially homemade ravioli. And now that fall is here, everyone knows this is the season for everything pumpkin flavoured!

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Main Ingredients

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pasta sheets pumpkin puree ricotta salt  onion powder ground nutmeg ground pepper parmesan cheese butter grated garlic pumpkin spice pecans fresh sage

Prepare pumpkin ravioli according to recipe directions.

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Prepare

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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.

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Melt

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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.

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Add

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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.

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Boil

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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.

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Stuff

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Serve topped with more pecans, parmesan cheese and pinch of salt.

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Serve

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