Main Dishes

Pumpkin Ravioli with Brown Buttered Pecans

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I know I got all sentimental a few weeks ago over squash’s lack of attention this time of year & pumpkin constantly stealing the show. In that time, I’ve shared with you a few squash recipes (like squash soup with bacon + paleo spaghetti squash with meatballs), but now it’s pumpkin time. It had to be done, eventually. Although I wanted to make a point to not completely overwhelm you with pumpkin recipes from August to Thanksgiving, I am going to share with you three of my most favorite recen

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1 1/4 cup flour
1 egg
1/4 cup hot water
1/4 teaspoon salt
1/2 can pumpkin
1 tablespoon agave
1/8 teaspoon ground nutmeg
salt & pepper
For the Brown Buttered Pecans
1 stick butter
2 & 1/2 tablespoons balsamic vinegar
1 & 1/2 tablespoons agave
1/4 cup chopped toasted pecans
Mix the flour & the salt. Stir the water with egg until well mixed. Combine flour & egg mixture together until well-incorporated. Knead the dough until well-textured & firm. The dough should only stick to...
See the full directions on my site
Nutritions

Calories
1296

Sodium
336mg
14% DV

Fat
97g
149% DV

Protein
13g
26% DV

Carbs
82g
27% DV

Fiber
6g
26% DV

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