I must say that prep is essential for this because everything kind of happens quickly and at the same time. I found it helpful to have 3 different pans going at once. And I divided up every ingredient that was going into each pan and set them right next to the pan.
The Elements:
Candied Pecans:
1/2 c. Chopped Pecans
2 Tbls. Maple Syrup
In a small fry pan, over medium heat, toss the syrup and pecans together, stirring often until the syrup is absorbed and the nuts get roasted and sticky. Remove from burner and let cool.
Pumpkin Sauce:
2 Tbls. Butter
1 c. Canned Pumpkin
3/4 to 1 c. Half-n-Half
dash of Cinnamon
1/2 Tbls. Maple Syrup
In a small saucepan, add butter over medium low heat. Stir continuously until butter begins to brown. Be careful not to overcook, or the butter will burn. Once the butter browns, add the half-n-half and pumpkin and stir to combine. Add the Cinnamon and Syrup and stir. You may have to adjust the amounts of cream and pumpkin to achieve the texture you want. I wanted mine smooth, so I added more cream as necessary. I also tasted it often and adjusted the amount of sweetness I wanted, so feel free to experiment.
Pasta:
Stuffed Cheese Ravioli that you get in the refrigerator section
1 Tbls. Oil (to prevent sticking)
Chopped Fresh Parsley & Parmesan Cheese for garnish
Cook the pasta according to package directions, making sure to add the oil so the pasta doesn't stick. Once finished, toss pasta with the Pumpkin Sauce. Serve on a plate and top with the Pecans, Parsley, and Parmesan cheese.
Enjoy!
