Spicy Pumpkin Ravioli with Sage Butter and Roasted Pecans

Ingredients:

• For the Pasta Dough:
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 tablespoon olive oil
• For the Filling:
  • 2 cups pumpkin puree
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste
• For the Sage Butter Sauce:
  • 1/2 cup unsalted butter
  • 1/4 cup fresh sage leaves
  • 1/4 cup chopped pecans, toasted
  • Salt and pepper to taste

Equipment:

• oven
• large pot
• rolling pin
• skillet
• baking sheet
• food processor

Instructions:

1. In a large mixing bowl, combine the flour and salt for the pasta dough. Make a well in the center and add the eggs and olive oil. Mix until a dough forms.
2. Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
3. In a separate bowl, mix together the pumpkin puree, Parmesan cheese, nutmeg, salt, and pepper for the filling. Set aside.
4. Roll out the pasta dough into thin sheets. Place small spoonfuls of the pumpkin filling on one sheet, leaving space between each spoonful. Cover with another sheet of pasta and press down around the filling to seal.
5. Use a ravioli cutter or a knife to cut out individual ravioli. Ensure they are well sealed.
6. Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes until they float to the surface. Remove with a slotted spoon and set aside.
7. In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter starts to brown slightly and the sage is crispy. Season with salt and pepper.
8. Add the cooked ravioli to the skillet and gently toss to coat them in the sage butter sauce. Remove from heat.
9. In a separate pan, toast the chopped pecans over medium heat until fragrant and slightly browned.
10. Serve the pumpkin ravioli topped with the sage butter sauce and toasted pecans. Enjoy!
11. Garnish with additional Parmesan cheese and fresh sage leaves if desired.
12. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
13. Reheat in a skillet with a bit of butter for best results.
14. For a twist, try adding a sprinkle of red pepper flakes for extra heat.

Nutritional Information:

Calories: 680
Carbohydrates: 55g
Protein: 17g
Fat: 45g
Fiber: 8g

Tips & Variations:

For a richer flavor, add a splash of heavy cream to the sage butter sauce. You can also substitute butternut squash for pumpkin in the filling for a different taste profile.