Spiced Pumpkin Ravioli with Pecans and a Burnt Butter and Maple Sauce

I’ve wanted to try ravioli for some time. I searched for a ravioli press or cutter, but I couldn’t find one. So I made do. It is possible to make it without a press- and after doing so I won’t be searching anymore. I do want a cutter to make the edges pretty though! In the photos you can see I burnt the pecans a little- make sure you watch them. One second they’re barely warm, the next- charcoal!
Spiced Pumpkin Ravioli with Pecans and a Burnt Butter and Maple Sauce


  • 1/4 small jap pumpkin
  • 1 tsp cinnamon
  • 1 tsp crushed clothes
  • 100g pecans
  • 2 tbsp maple syrup
  • 1 tbsp butter
  • Fresh pasta- rolled into sheets.
  • 2 tbsp milk
  • extra tsp butter


  1. Make fresh pasta as per previous recipes and roll into a flat sheet.
  2. Roast pumpkin in small pieces.
  3. Mash pumpkin with spices.
  4. Roll 1 tsp of the pumpkin mix into a ball and place on the pasta.
  5. Melt butter with milk and use a pastry brush to brush over the pastry
  6. Fold the pasta over and use your fingers to press the air out of the ravioli surrounding the pumpkin
  7. Cut into portions and boil for 1-2 minutes.
  8. Melt the butter in the pan with the maple and add the pecans until they have warmed and the butter browns.
  9. Mix together and enjoy!



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