Pumpkin and Pecan Ravioli
This luxe dish features silky pumpkin flavoured pasta filled with a tasty combination of pumpkin, Parmesan, and pecans, tossed in a buttery sauce.
How long will it take?
1 ½ hours
What’s the serving size?
Serves 4
What do I need?
For the Pasta
- 200 g roasted pumpkin, pureed
- 200 g plain flour
- 1 egg
- Pinch of salt
For the filling
- 2 cups roasted pumpkin, pureed
- ¼ cup freshly grated Parmesan cheese
- 1 tbsp brown sugar
- 1 egg yolk
- 2 tbsp pecans, finely chopped
To serve
- ½ cup unsalted butter
- 2 tbsp pecans, roughly chopped
- 2 tbsp pepitas
How do I make it?
- Add pumpkin puree, flour, egg, and salt to a bowl and mix with a fork to combine. When combined transfer to a floured work surface and knead until the dough is smooth and pliable. Wrap in clingfilm and refrigerate for 1 hour.
- Remove dough from fridge and divide in half. Using a pasta machine, roll dough out to ½-centmetre thickness.
- Prepare filling by adding puree, parmesan, egg yolk, sugar, and pecans to a bowl and mixing to combine.
- Lay one of the sheets of pasta on a flat work surface. Add a tablespoon of the filling, then leave a gap of approximately 7 centimetres, then add more filling. Repeat adding filling every 7 centimetres, then lay the other pasta sheet on top to seal the filling. Cut out ravioli using a cookie cutter.
- Fill a large pot with water and bring to the boil over medium-high heat. Add ravioli and cook until tender.
- Add butter to a frying pan over medium-low heat and cook until the butter melts. Add pecans and pepitas and toss. Drain ravioli and add to the frying pan, tossing to coat with the butter.
- Serve immediately, drizzled with the butter, pecans, and pepitas.
