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Description
A delightful and easy recipe for Toasted Pecan Pumpkin Ravioli, featuring a creamy pumpkin sauce, toasted pecans, and fresh parsley.
Ingredients
- 1 (20 ounce) package cheese or butternut squash ravioli
- 6 tablespoons unsalted butter
- 1/2 cup chopped pecans
- 2 cloves garlic, minced
- 1 cup pumpkin puree
- 1/2 cup heavy cream
- 1/4 teaspoon ground sage
- Pinch of ground nutmeg
- Salt and freshly ground black pepper to taste
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the ravioli according to the package directions; drain and set aside.
- Melt the butter in a large skillet over medium heat.
- Add the chopped pecans and cook, stirring frequently, until they are fragrant and lightly toasted, about 3-4 minutes.
- Remove the pecans with a slotted spoon and set aside.
- Add the minced garlic to the butter in the skillet and cook for 30 seconds until fragrant.
- Whisk in the pumpkin puree, heavy cream, ground sage, and nutmeg until the sauce is smooth.
- Bring to a gentle simmer and cook for 2-3 minutes to allow the flavors to combine.
- Stir in the 1/4 cup of Parmesan cheese until it melts into the sauce.
- Season with salt and pepper to taste.
- Gently add the cooked ravioli to the skillet, tossing to coat them in the creamy pumpkin sauce.
- Stir in most of the toasted pecans and the fresh parsley, reserving some for garnish.
- Serve immediately, topped with the remaining toasted pecans and extra grated Parmesan cheese.
Notes
- Ensure pecans are toasted until fragrant and lightly golden to enhance their flavor.
- Adjust seasoning with salt and pepper to your personal preference.
- Garnish with extra Parmesan cheese and toasted pecans for a visually appealing and flavorful finish.