Savory Pumpkin Ravioli in a creamy pumpkin sauce with spinach, white beans and mushrooms

So I should say except for the pasta dough I didn’t measure any of the ingredients for this recipe. Here are some approximations but use measurements that make sense to you! Follow your tastebuds.


For the pasta dough:

300 g. all purpose flour

100 g. semolina flour

4 eggs

For the filling:

1/2 cup puréed pumpkin

1/4 cup cream

1/4 cup puréed white beans

1/2 cup grated Pecorino Romano cheese

1/4 cup shredded mozzarella

2 tablespoons nutritional yeast (optional)

a few dashes of Trader Joe’s umami powder (or onion powder)

black pepper, to taste

pinch of ground sage

1/2 teaspoon dried thyme

salt, to taste

For the sauce:

1/3 cup puréed pumpkin

1/4 cup cream

1/4 cup chicken stock

olive oil

1/4 onion, chopped finely

6 crimini mushrooms, roughly chopped

pinch of ground nutmeg

salt and pepper to taste

a big handful of fresh spinach, roughly chopped

Pecorino Romano for serving


First, mix the pasta dough. Combine the flours in a mixing bowl. Make a well in the center and crack in the eggs. Lightly beat eggs with a fork while incorporating the flour. Combine until a rough dough forms. Remove from bowl and knead on a lightly floured surface for 5 minutes until dough is smooth and slightly elastic. Cover with plastic wrap and let sit for 30 minutes to an hour.

In the meantime create your filling in a mixing bowl and transfer to a gallon zip top bag. Set aside.

Start assembling the sauce by heating some olive oil in a pan and sautéing the onions and mushrooms with a pinch of salt. Combine the cream, pumpkin and chicken stock in a small liquid measuring cup. Add the nutmeg, salt and pepper and set aside. Turn off the heat when onions and mushrooms are cooked through and the mushrooms are starting to brown.

Bring a large pot of salted water to a boil. Now it’s time to roll the pasta. Work with 100g of dough at a time. Flatten a piece of dough with your hands and run it through a pasta roller on the biggest setting. Fold the dough and run it through again. Repeat this six more times. Then switch to the next smaller setting and run the dough through once. Repeat until you’ve run it through the thinnest setting and the dough is as thin as paper. You may need to dust it with flour now and then to keep it from sticking.

Lay the flattened sheet on a countertop and cut it in half lengthwise. Snip a corner off the filling bag and make 8 dots of filling on one piece of the dough, evenly spaced. Lightly wet the dough around the filling and place the second sheet on top. Gently press the dough to get out air bubbles and seal in the filling. Use a pizza cutter, bench scraper or cookie cutter to cut your ravioli how you like. Place on a lightly floured baking sheet. Repeat with remaining dough until you’ve used up all your filling. Refrigerate any extra dough for pasta tomorrow.

When water is boiling add your ravioli. Gently stir with a wooden spoon. Reheat the pan with the onions and mushrooms and add the beans and spinach. Cook until wilted, just a couple of minutes. By now the pasta should be ready.

Use a large slotted spoon or spider to remove the ravioli from the water. Divide into 4 bowls. Add the cream, pumpkin, stock mixture to the saucepan and combine till heated through. Pour over the ravioli and top with Pecorino Romano cheese. Serve immediately.

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