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    Pumpkin ravioli with brown butter sauce and pecans

    Published: Mar 21, 2013 / 101 Comments

    146.8K shares
    • Facebook3.8K
    Recipe Print

    Pumpkin ravioli with brown butter sauce and pecans - everything is made from scratch! Great recipe during the holiday season (Thanksgiving and Christmas) with lots of seasonal ingredients: pumpkin, pecans, nutmeg.
    Pumpkin ravioli with brown butter sauce and pecans
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    Pumpkin ravioli was the first recipe idea that came to my mind after I found an unopened can of organic pumpkin sitting in my pantry, leftover, forgotten and unused from this past Thanksgiving / Christmas season. I've already posted two ravioli recipes on this site, and both of them involved cheese and greens. I thought it would be a nice departure to make ravioli without any cheese in the filling - somewhat different from the norm. The use of the brown butter and toasted pecans as a ravioli sauce is also not as common as the white cream sauce or the red tomato based sauce that usually accompany ravioli.

    Pumpkin ravioli with brown butter sauce and pecans

    To make ravioli filling, I just used organic pumpkin puree straight from the can, with only a couple of spices added, and the filling was more runny than what I was used to. I used my ravioli mold again and was pleasantly surprised how well the mold worked (once again!) even with a more watery and runny ravioli filling, such as pumpkin puree. Thanks to the mold, I was able to make perfect shapes, and none of ravioli burst or opened up during boiling/cooking. It's key, though, not to overfill the holes in the ravioli mold with too much pumpkin filling - put just enough filling so that it's at the same level as the top of the mold.

    Pumpkin ravioli with brown butter sauce and pecans

    Brown butter with balsamic vinegar and a small amount of brown sugar not surprisingly turned out to be an amazing sauce for ravioli filled with pumpkin-nutmeg-brown-sugar filling, and toasted pecans scattered on top made this dish absolutely perfect. I beg you - please make this! It's so good! I've had these ravioli as a stand-alone dinner entry, I've also had it with seared salmon, which was an amazing combination.

    Now, if I only knew what to do with the 2nd unopened can of organic pumpkin still in my pantry....

    How to make Pumpkin ravioli with brown butter sauce and pecans

    Below are step-by-step photos illustrating some steps in making this pumpkin ravioli with brown butter sauce from scratch. For the complete recipe, scroll down below the photos.

    If you're more of a visual person and would like photos that walk you through on how to use this ravioli mold, I have 2 more very good homemade ravioli recipes with lots of step-by-step photos on how to use ravioli mold:

    Ravioli with spinach and ricotta cheese filling, in tomato cream sauce

    Homemade Ravioli with Goat Cheese and Spinach filling in a delicious creamy Mushroom and Parmesan sauce.

    Pumpkin ravioli with brown butter sauce and pecans

    Pumpkin ravioli with brown butter sauce and pecans

    Pumpkin ravioli with brown butter sauce and pecans

    Pumpkin ravioli with brown butter sauce and pecans

    Pumpkin ravioli with brown butter sauce and pecans

    Pumpkin ravioli with brown butter sauce and pecans

    Pumpkin ravioli with brown butter sauce and pecans

    Pumpkin ravioli with brown butter sauce and pecans

    Pumpkin ravioli with brown butter sauce and pecans

    Pumpkin ravioli with brown butter sauce and pecans

    Pumpkin ravioli with brown butter sauce and pecans

    4.87 from 98 votes

    Pumpkin ravioli with brown butter sauce and pecans

    Pumpkin ravioli with brown butter sauce and pecans - everything is made from scratch! Great recipe during the holiday season (Thanksgiving and Christmas) with lots of seasonal ingredients: pumpkin, pecans, nutmeg.
    Print Recipe Pin Recipe
    Prep Time 1 hr
    Cook Time 30 mins
    Total Time 1 hr 30 mins
    Course Main Course
    Cuisine Italian
    Servings 6 people
    Calories per serving 314 kcal

    Ingredients

    Ingredients for ravioli dough from scratch (makes 12 ravioli using mold, double this amount if you want to make 24 ravioli)

    • 1 ¼ cup flour
    • 1 egg
    • ¼ cup hot water
    • ¼ teaspoon salt

    Ingredients for pumpkin ravioli filling (makes 24 ravioli):

    • 8 oz pumpkin mashed, canned, organic
    • 2 tablespoons brown sugar
    • â…› teaspoon ground nutmeg
    • salt and pepper

    Ingredients for brown butter sauce:

    • 4 oz butter
    • 2 ½ tablespoons balsamic vinegar
    • 1 ½ tablespoons brown sugar
    • ¼ cup pecans , toasted, chopped

    Instructions 

    How to make ravioli dough:

    • Mix flour with salt.
    • Stir water with egg until well mixed.
    • In a bowl, combine flour and egg-water mixture together and mix until well incorporated. Knead the dough until well-textured and firm. The dough should not be too wet or too sticky. It should only stick to itself, but not to your hands. It should not be too dry, either. Make the dough into a ball or disk, wrap with plastic wrap. Let the dough stand for 1 hour at room temperature before using. This allows gluten to work.
    • This recipe uses ravioli mold to make ravioli (you'll see the pic of the mold if you scroll above).  This amount of dough is enough to make dough for 12 raviolis, using the mold (ravioli mold makes 12 ravioli). If you need to make 24 ravioli, make a second batch of this dough.

    How to make pumpkin ravioli filling and assemble:

    • If your pumpkin puree or mashed pumpkin is too watery, drain the pumpkin using a paper towel and a mesh strainer to get rid of any unnecessary liquid.
    • Mix pumpkin puree with brown sugar and nutmeg. Season filling with salt and pepper.
    • Unwrap a batch of ravioli dough from plastic, divide in 2 equal parts. Flour working area. Roll out each part of pasta dough very thinly, on a floured surface, using a roller. Make sure to flour the upper portion of pasta dough and the roller to avoid sticking. Lift the rolled dough several times during rolling to make sure it doesn’t stick to the counter, and flour working surface with more flour, if necessary.
    • Flour the ravioli mold. After you have rolled the 2 portions of dough very thinly, place first layer of dough on the ravioli mold, so that it covers all 12 holes.
    • Place a small portion of ravioli filling into each indentation, making sure not to overfill. The filling should be at the same level or lower as the flat part of the mold. Place second layer of pasta dough on top of filled ravioli.
    • Using a roller pin, roll across the mold and along the edges to separate ravioli. As you roll the pin, it also removes all air from ravioli, which is very important for ravioli success. By now you should have extra dough hanging off the outside 4 edges of ravioli mold – carefully separate it. Continue rolling the pin along the inside edges of 12 raviolis to separate them from one another: you could also use your fingers to press across the edges to separate ravioli.
    • Flip ravioli mold to release ravioli. Bring a large pot of water to boil. Boil ravioli for 5 minutes, drain and set aside – to be used with sauce below.
    • Or, alternatively, if you’re not using ravioli right away, place them on a plate or baking sheet in the freezer to freeze. After they are frozen, place them in a plastic bag and keep frozen until needed.

    How to make brown butter sauce:

    • Preheat oven to 350 F. Toast pecans for 10 minutes until slightly browned, let them cool off and then chop them finely.
    • Melt butter in a large skillet over medium heat. Cook until butter just begins to brown, about 4 minutes. Do not overcook or butter will burn. Remove from heat. Mix in balsamic vinegar and brown sugar. Add ravioli to the hot butter sauce, spoon sauce over to coat ravioli. Transfer to plates. Sprinkle with chopped pecans.

    Notes

    Brown Butter Sauce Recipe adapted from Epicurious.

    Nutrition

    Nutrition Information
    Pumpkin ravioli with brown butter sauce and pecans
    Amount per Serving
    Calories
    314
    % Daily Value*
    Fat
     
    19
    g
    29
    %
    Saturated Fat
     
    10
    g
    63
    %
    Cholesterol
     
    67
    mg
    22
    %
    Sodium
     
    248
    mg
    11
    %
    Potassium
     
    140
    mg
    4
    %
    Carbohydrates
     
    31
    g
    10
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    9
    g
    10
    %
    Protein
     
    4
    g
    8
    %
    Vitamin A
     
    6395
    IU
    128
    %
    Vitamin C
     
    1.6
    mg
    2
    %
    Calcium
     
    33
    mg
    3
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!

    Want Thanksgiving recipe inspiration?

    Check out this delicious Thanksgiving Side Dish - Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries

    « Strawberry Apple Tarte Tatin
    Outrageous chocolate cookies »
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    • Facebook3.8K

    Please share your comment and Star Rating in the comments section below.

    I appreciate your feedback!

    Reader Interactions

    Comments

    1. Michelle

      November 19, 2022 at 6:02 pm

      You think this would work with sweet potatoes

      Reply
      • Julia

        November 20, 2022 at 6:42 pm

        Michelle, this would work great with sweet potatoes! Enjoy!

        Reply
    2. Tammy Howard

      November 15, 2022 at 5:35 pm

      I used prepackaged butternut squash for this recipe and it was wonderful! My family loved it.

      Reply
      • Julia

        November 18, 2022 at 3:42 pm

        Tammy, I am glad store-bought butternut squash ravioli worked great with this sauce - it's a great shortcut! 🙂

        Reply
    3. Taryn

      October 31, 2022 at 7:47 pm

      I just made this tonight and it was PHENOMENAL. First time making homemade pasta or ravioli ever and it was a hit and east to follow along. I used a small round cookie cutter around the balls of pumpkin since I didn’t have a ravioli mold and it worked perfectly, just pinched the edges after

      Reply
      • Julia

        November 07, 2022 at 1:38 pm

        Taryn, I am glad you loved the recipe! Thank you for sharing that you used a round cookie cutter to make ravioli - so resourceful, I love it! 🙂 And helpful to me and other readers.

        Reply
    4. Diane Winberg

      October 21, 2022 at 12:37 am

      This recipe was a total disaster…,followed the recipe exactly. Added the vinegar to the butter which exploded…my entire kitchen was in butter splatters. Never again.

      Reply
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    Hi, I'm Julia! Welcome to my recipe blog where I share easy-to-make weeknight dinners and other recipes using simple ingredients!

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