Our Table Stories / RECIPES

Truffle Mushroom Pumpkin Ravolli

Hey everyone and happy Friday!!!! Pumpkinned out yet?  It’s that wonderful time of year when pumpkin abounds in baked goods and desserts to soups and lattes in kitchens everywhere.

With all this pumpkin creativity going on, we always made dozens jar of Homemade Pumpkin Puree and store in it the freeze! But if you need and extra help you can get a can of store but pumpkin puree instead. As the recipe you’re making calls for only 8 ounces (or 1 cup) which recently happened to me.

Canned pumpkin puree is a terrific convenience product.  The label on the can I recently purchased states the contents to be pumpkin only with no added ingredients—not even salt.  Canned pumpkin puree is different from canned pumpkin pie filling; pumpkin pie filling has spices added.  Be sure to use plain, canned pumpkin for this dish or use your own homemade pumpkin puree.

Previously we have a step by step instruction on how to make the ravioli, click on the link if you have missed it. You can premake the dough and the pumpkin puree ahead. After all that everything else is a piece of cake.

Now it is time to cook them up! We choose to have them with mushroom and truffle oil. This is the best decision we ever made as the combination tasted awesome.

And that filling! Whoa. It’s roasted pumpkin with some cheese and cream. Don’t tell us parents that this has any cheese. They hates the stuff and yet, he ate all this ravioli and loved it! ? So, if you can keep that secret safe for me that would be awesome!

Ingredients |

  • 1 can of Homemade Pumpkin Puree
  • 500g of pasta dough
  • 200g of cream cheese
  • 2 tablespoons olive oil
  • Salt and black pepper
  • 1 egg
  • 2 tablespoons of truffle oil
  • ½ teaspoon freshly grated nutmeg, plus more for sauce
  • 8 tablespoons unsalted butter
  • 200g of mushroom, finely chopped

Method |

Dust a work surface with semolina flour. Lay out a sheet of pasta, then place 2 teaspoons of filling (1 teaspoons of pumpkin puree and cream cheese each) every few inches. Brush around the filling with water, then place a second pasta sheet over the top. Press the top sheet of pasta down around the mounds of filling. Cut 2 ½-inch square ravioli with a large ravioli stamp or sharp knife, trimming as needed, and crimp around the edges with a fork to seal individual ravioli.

Bring a large pot of water to boil and season generously with salt. Drop in ravioli a few at a time and cook for 5 to 7 minutes, until soft but still al dente. Set aside ¼ cup pasta cooking water, then use a large slotted spoon to remove the cooked ravioli to a plate.

Make the sauce: Heat the butter, mushroom, and garlic in a medium skillet over medium-high heat, stirring occasionally, until the butter browns, about 5 minutes. Add a few grinds of nutmeg and a pinch of salt. Stir to combine and sizzling, then add 2 tablespoons reserved pasta cooking water, stirring until sauce is glossy and smooth; thin with additional pasta water if desired.

xoxo, Joe

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