Sweet Potato and Pumpkin Ravioli with Carmelized Onions with Pecans, Pears and Cranberries

I have not made ravioli in many years but am occasionally tempted by some of the fresh ravioli at Whole Foods. My favorite is sweet potato and pumpkin/squash with caramelized onion. I serve as follows:

Heat water to boiling and cook:

1 package sweet potato, pumpkin and/or squash ravioli. According to instructions on package [I am careful not to boil ravioli hard as I find this breaks up the pasta and causes the filling escape].

Meanwhile in a large wok heat:

2 t olive oil

When oil is hot add:

1/3 c pecan halves

Saute for 2 minutes, stirring constantly then add:

1 pear, thinly sliced

1/3 c dried cranberries                                                      

3 T maple syrup (or more to taste)

Mix to coat fruit and nuts thoroughly with syrup then simmer until ravioli is cooked. Drain ravioli well, then add to wok. Mix thoroughly but gently being careful not to tear the ravioli. Serve on warm plates making sure that most of the pecans, pears and cranberries are on top of the ravioli.

VARIATION: Cook 1 package 365 Butternut Squash Ravoli (frozen) according to instructions. Top with 2-3 oz roasted and peeled chestnuts, cut in small pieces, 2 T dried cranberries and several leaves of fresh sage, sliced, all satueed lightly in 2 T olive oil. Add 1 T maple syrup just before serving. (No need to toss the ravoli with the sauce.)

Reviewed 5/30/2017

Revised 12/5/2024: VARIATION and photo added