Homemade Pumpkin Ravioli
Ingredients
The ravioli
-
4
sheets
fresh pasta
-
1 ¼
cup
pumpkin puree
-
½
cup
ricotta
-
¼
tsp
salt
-
¼
tsp
onion powder
-
¼
tsp
ground nutmeg
-
pinch
ground pepper
-
¾
cup
parmesan cheese
The sauce
-
½
cup
butter
-
1
tbsp
grated garlic
-
½
cup
Sante Nuts Pumpkin Spice Pecans, chopped
-
1
bunch
fresh sage
-
to taste
salt
Instructions
- Prepare the pasta dough or use premade dough, rolling it out to the required size.
- In a bowl, mix pumpkin puree, ricotta, salt, onion powder, nutmeg, ground pepper, and parmesan cheese.
- Using a ravioli maker, fill the pouches with the pumpkin filling.
- Seal the ravioli and place them on a baking sheet.
- For the sauce, melt butter in a skillet until it turns golden brown and nutty.
- Add garlic and sage, cooking until fragrant, then add pecans.
- Boil salted water and cook the ravioli until they float, about 2-3 minutes.
- Toss the cooked ravioli in the brown butter sauce and serve with extra pecans and parmesan.
Nutrition Facts (estimated)
Servings
4
Calories
794
Total fat
49.1g
Total carbohydrates
70.3g
Total protein
21g
Sodium
1325.4mg
Cholesterol
87.6mg
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