Pumpkin and pasta – the ultimate comfort foods for fall. I’m trying to make every last pumpkin recipe on my to-cook list before eggnog, gingerbread and peppermint season arrive in full force. If you’re a Starbucks fan, you know that this season arrived on Nov. 1. Hello, red cups! This means time is running out, so here is a delicious dish that uses my favorite fall flavors.
- 2 1/2 cups flour
- 2 eggs
- 1/2 cup hot water
- 1/2 tsp. salt
- 1 can pumpkin
- 1/4 cup brown sugar
- 1/4 tsp. nutmeg
- 1/2 cup butter (1 stick)
- 2 1/2 Tbsp. balsamic vinegar
- 1 1/2 Tbsp. brown sugar
- 1/4 cup toasted pecans, chopped
- For the ravioli dough: In a medium-sized bowl, mix flour and salt. In a small bowl (or measuring cup) mix water and eggs. Add to flour mixture and stir until incorporated. Knead the dough until firm. It shouldn’t be too sticky, so add additional flour until it doesn’t stick to your hands. Wrap ball of dough in plastic wrap and let stand at room temperature for one hour.
- For pumpkin filling: In a medium-sized bowl, mix together pumpkin, brown sugar and nutmeg. Season with salt and pepper to taste.
- To assemble ravioli: Unwrap ravioli dough and place on floured working area (I floured parchment paper and taped it to the countertop). Use a floured rolling pin to roll out dough until very thin. Use a ravioli cutter (or pizza slicer) to cut dough into 2″ x 2″ squares. Place about one tablespoon of filling in the middle of one square. Place another square over it and use a fork to press the edges together. Repeat until you run out of dough (makes about 25).
- To cook ravioli: Bring a large pot of water to a boil. Add ravioli and cook for 5 to 10 minutes. Drain and set aside.
- To make brown butter sauce: Melt butter in a large skillet over medium heat. Cook until butter begins to brown and smells nutty, about 5 minutes. Remove from heat and mix in balsamic vinegar and brown sugar. Add ravioli and gently stir until coated. Serve on plates and sprinkle with pecans. Enjoy :)