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Pumpkin-Sage Ravioli

Photograph of pumpkin-sage ravioli.

Fall is in the air, and we're celebrating with this delicious, seasonal pasta recipe. 

Yields 8 to 12 appetizer-sized servings

Basic egg pasta 425 mL (1 3/4 cups) pumpkin purée, canned or fresh
60 mL (1⁄4 cup) brown sugar
1 mL (1⁄4 tsp) black pepper
1 mL (1⁄4 tsp) ground nutmeg
5 mL (1 tsp) ground sage
2 mL (1⁄2 tsp) salt
90 mL (6 tbsp) pecans, chopped
90 mL (6 tbsp) butter
Fresh sage leaves, for garnish

Divide pasta dough into 4 pieces about 1 cm (3/8 in.) thick. Attach KitchenAid® pasta sheet roller to stand mixer. Prepare sheets according to accessory directions.

In medium bowl, combine pumpkin, sugar, pepper, nutmeg, sage and salt. Refrigerate until ready to fill ravioli.

Exchange pasta sheet roller for ravioli maker. Fill ravioli according to accessory directions. (For moist fillings, such as this, pasta roller Setting 4 works best.) Cook ravioli in 6.75 L (6 qt.) salted, boiling water until al dente, approximately 3 to 4 minutes.

Preheat oven to 175 C (350 F). On baking sheet, place pecans in single layer. Toast in oven for 5 to 7 minutes, or until aromatic. Meanwhile, in heavy saucepan over medium-high heat, heat butter until golden brown. Serve over ravioli with pecans and sage.