Pumpkin Ravioli with Sage, Pecans, and Parmesan Recipe
Pumpkin Ravioli with Sage, Pecans, and Parmesan is a delightful dish that brings together autumn flavors in a comforting way. The creamy pumpkin filling pairs perfectly with the crisp sage and crunchy pecans, while the Parmesan adds a rich, savory note. This recipe is not just a meal; it’s an experience that captures the essence of fall in every bite.
Why Make This Recipe
There are many reasons to make Pumpkin Ravioli. First, it’s a unique twist on traditional pasta dishes, showcasing pumpkin as the star ingredient. It’s also a fantastic way to impress family and friends without needing to spend all day in the kitchen. Plus, making ravioli from scratch can be a fun activity, allowing you to connect with the cooking process. Finally, this dish is vegetarian-friendly and can easily be modified for vegan diets.
How to Make Pumpkin Ravioli with Sage, Pecans, and Parmesan
Ingredients:
- 1 recipe Fresh Pasta Dough (about 1 pound), prepared through Step 5
- 1 ounce Parmesan cheese, finely grated (about 1/3 cup), plus more for serving
- 1 small clove garlic, finely grated
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 large egg
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon freshly grated or ground nutmeg
- 1 ounce cold fresh goat cheese, crumbled into 1/4-inch pieces (about 1/4 loosely packed cup)
- All-purpose flour, for dusting
- 6 tablespoons (3/4 stick) unsalted butter
- 1 bunch fresh sage (about 18 leaves)
- 1/4 cup pecans, coarsely chopped
Directions:
Finely grate 1 ounce Parmesan and 1 small garlic clove into a medium bowl. Add 1 cup pumpkin purée, 1 large egg, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and nutmeg. Whisk until combined. Crumble in goat cheese and gently fold until evenly mixed. Cover with plastic wrap and refrigerate.
Line 2 baking sheets with parchment and dust with flour. Divide dough into 4 portions. Roll each portion through a pasta machine starting at thickest setting, gradually thinning to about 1/32-inch thick. Cut each portion crosswise into halves, making 8 sheets total. Dust with flour and cover.
On a floured work surface, place two pasta sheets horizontally. Drop 1 teaspoon filling portions about 1 inch from the top and 2 to 2 1/2 inches apart. Dampen fingers with water and trace around edges and between filling mounds. Fold the bottom half of pasta over filling and press out air to seal. Trim edges and cut into 2-inch squares with a fluted wheel or knife. Transfer ravioli to the second baking sheet. Repeat with remaining sheets.
Heat a large frying pan over medium-high heat. Add pecans and cook, stirring occasionally, until dark golden and fragrant, about 6-7 minutes. Transfer pecans to a bowl and wipe out the pan if needed.
Reduce heat to low and melt butter in the pan. It will bubble and brown quickly. Increase heat to medium, add sage leaves, flip occasionally, and cook until crisp and darkened, about 3 minutes. Remove sage onto paper towels and keep butter in the pan.
Bring a large pot of heavily salted water to a boil. Add ravioli and cook until they float and are cooked through, about 3 to 4 minutes. Remove 1/2 cup of pasta water. Use a slotted spoon to transfer ravioli to the pan with brown butter.
Over medium heat, add 1/4 cup reserved pasta water, remaining 1/4 teaspoon salt, and 1/4 teaspoon black pepper to butter. Simmer and gently toss ravioli, adding more water as needed until the sauce thickens, about 2 minutes.
Transfer ravioli with sauce to a serving dish. Top with toasted pecans, crispy sage leaves, and additional grated Parmesan cheese.
How to Serve Pumpkin Ravioli with Sage, Pecans, and Parmesan
Serve the Pumpkin Ravioli warm, directly from the pan, and garnish it with the toasted pecans and crispy sage leaves. Add extra grated Parmesan cheese on top for an additional flavor boost. This dish pairs beautifully with a simple side salad or a glass of wine.
How to Store Pumpkin Ravioli with Sage, Pecans, and Parmesan
If you have leftovers, store them in an airtight container in the refrigerator. They will keep for about 2 days. To reheat, gently warm the ravioli in a pan over low heat. If you need to store uncooked ravioli, place them on a baking sheet in a single layer and freeze until solid. Then transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months.
Tips to Make Pumpkin Ravioli with Sage, Pecans, and Parmesan
- Use fresh pumpkin purée for the best flavor and texture.
- For a richer taste, let the filling chill for at least 30 minutes before using it.
- Make sure to flour the pasta sheets well to prevent sticking.
- Don’t rush the cooking process; take your time with the sage and butter for maximum flavor.
Variation
You can customize this recipe by adding spices like cinnamon or allspice to the filling for extra warmth. Additionally, swap the pecans for walnuts or hazelnuts if you prefer a different nutty flavor.
FAQs
1. Can I make the ravioli dough ahead of time?
Yes, you can make the fresh pasta dough in advance and store it in the refrigerator for up to 3 days or freeze it for up to a month.
2. Is it possible to make Pumpkin Ravioli without eggs?
Yes, you can make an egg-free dough using semolina flour and water or a store-bought pasta dough that is egg-free.
3. How can I make this recipe vegan?
You can substitute the egg with a flaxseed or chia seed mixture for the filling, use vegan cheese instead of goat cheese, and replace butter with olive oil or vegan butter.
