Ingredients Jump to Instructions ↓

  1. 1/2 cup 73g / 2.6oz Pecans - finely chopped, plus

  2. 1 tablespoon 15ml Toasted chopped pecans - for garnish

  3. 2 tablespoons 30ml Diced shallots

  4. 3 tablespoons 45ml Butter

  5. 1 cup 237ml Homemade or canned cooked pumpkin

  6. 2 Homemade or prepared pasta

  7. (about 9- by 13-inches each)

  8. 2 Eggs - beaten, for egg wash

  9. 1 tablespoon 15ml Chopped parsley - for garnish

  10. 2 tablespoons 30ml Parmesan cheese - for serving

Instructions Jump to Ingredients ↑

  1. In a small skillet sweat 1/2 cup pecans and shallots in 1 tablespoon of butter until shallot is tender, about 5 minutes. Let cool. In a small bowl, combine pecan mixture with pumpkin. On a lightly-floured surface, spread out 1 pasta sheet. Mound 1 tablespoon pumpkin mixture at 1-inch intervals and top with second pasta sheet; press between mounds of filling to seal, squeezing out air. Use a ravioli wheel to cut into ravioli.

  2. Bring a large pot of salted water to a boil. Drop in ravioli and cook until they float to the surface and are tender, 8 to 10 minutes, depending on their freshness. In a large skillet melt remaining 2 tablespoons butter over low heat. Drain ravioli in a colander, transfer to skillet and toss in butter to coat. Add remaining toasted pecans and parsley. Serve in a warm plate, sprinkled with Parmesan.

  3. This recipe yields 2 servings.


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