Description

If you’re in search of a delightful dish to embrace the cozy vibes of autumn, look no further than homemade Pumpkin Ravioli. This comforting recipe features tender pasta filled with creamy pumpkin and goat cheese, all enveloped in a fragrant sage sauce that captures the essence of fall. The nutty crunch of toasted pecans adds texture and flavor, making this dish perfect for family gatherings or a special weeknight dinner. Plus, making your own ravioli is a fun kitchen activity that allows you to create cherished memories while enjoying a delicious meal.

Ingredients

Scale

1 pound Fresh Pasta Dough
1 cup Pumpkin Purée
1 ounce Goat Cheese
1 ounce Parmesan Cheese
1 small clove Garlic
1 large Egg
1 bunch Fresh Sage
6 tablespoons Unsalted Butter
1/4 cup Pecans

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Instructions

Prepare the filling by mixing pumpkin purée, Parmesan, minced garlic, egg, salt, pepper, nutmeg, and crumbled goat cheese in a bowl until smooth.
Roll out fresh pasta dough on a floured surface until thin.
Place small mounds of filling on one sheet of pasta; brush edges with water and cover with another sheet. Cut and seal ravioli.
Boil salted water and cook ravioli for about 3-5 minutes until they float.
In a skillet, melt butter over medium heat; add sage leaves and cook until crisp. Toss cooked ravioli in the sage sauce with toasted pecans.

Nutrition

Serving Size: 2 ravioli (approximately 150g)
Calories: 290
Sugar: 2g
Sodium: 350mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 9g
Cholesterol: 70mg