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Pumpkin Ravioli with Brown Butter Pecan Sauce

Santé Nuts - Recipe - Pumpkin Ravioli with Brown Butter Pecan Sauce

This comforting recipe for homemade ravioli is stuffed with pumpkin, nuts, and ricotta cheese, enveloped in an indulgent brown butter sage sauce, then topped off with more pumpkin-spiced roasted pecans. You can use any fresh pasta recipe to create the dough, or buy pre-made sheets of fresh pasta. The recipe below calls for a 12-piece ravioli maker, but you can create the same shapes by hand with a pasta cutter or sharp knife.




  • 4 fresh pasta sheets
  • 1 1/4 cup pumpkin puree
  • 1/2 cup ricotta
  • 1/4 cup Santé Pumpkin Spice Pecans, finely chopped
  • 1/4 tsp salt
  • 1/4 tsp onion powder
  • 1/4 tsp ground nutmeg
  • pinch ground pepper
  • 3/4 cup parmesan cheese

Brown Butter Sage Sauce 

  • 1/2 cup butter
  • 1 tbsp grated garlic (from about 3 garlic cloves)
  • 1/2 cup Santé Pumpkin Spice Pecans, roughly chopped + plus more for garnish
  • 1x bunch Fresh sage (20 fresh sage leaves)
  • salt to taste




  1. Make a batch of pasta dough or use premade dough. You’ll need 4 sheets of dough, each piece of dough at least 4.5 inches wide and 14 inches long and about ⅛ inch thick.
  2. In a bowl, combine pumpkin puree, ricotta, Pumpkin Spice Pecans, salt, onion powder, nutmeg, ground pepper and shredded parmesan cheese. Set aside.
  3. Dust the top of the rolled-out dough and on top of your ravioli maker/press. Flip the dough over and place it onto the ravioli maker. Gently press the top of the dough, making small pouches in the mold.
  4. Fill the pouches with 1 tablespoon of pumpking filling each. Using water, lightly brush all of the edges of the ravioli maker, around the filling. Place another pasta sheet on top, covering the ravioli maker while removing air pockets.
  5. Seal all edges by running a rolling pin over the top. Roll across the dough in all directions until the frame is visible through the pasta. On a lightly floured surface, flip the ravioli maker upside down and gently tap the edges on the surface to release the ravioli. Transfer all of the ravioli to a baking sheet covered in parchment paper, until ready to cook. Repeat the process to make another batch.

Brown Butter Sage Sauce

  1. To make the brown butter sauce, melt the butter in a large skillet over medium heat until it starts to foam. Turn to medium-low heat and continue cooking until butter starts to smell nutty and turns a golden brown color, about 4 minutes.
  2. Add the grated garlic and sage, and cook for 1-2 minutes until fragrant and sage leaves are crispy. Stir in the pecans, then remove pan from heat.
  3. Bring a large pot of salted water to a boil. Working in batches, cook ravioli until tender, about 2-3 minutes. Ravioli will start to float to the surface when done cooking. Use a slotted spoon to remove the cooked ravioli and place directly in the brown butter sauce.
  4. Turn skillet to medium-low heat and gently toss ravioli with the sauce, ensuring each ravioli is covered, about 2-3 minutes.
  5. Serve ravioli with more pecans, parmesan cheese, a pinch of salt, and freshly cracked black pepper.


Recipe by Food by Maria featuring Santé Pumpkin Spice Pecans.