Pumpkin Ravioli Recipe

In a bowl, combine pumpkin puree, ricotta, grated Parmesan, and egg yolks. Mix until smooth and uniform.

Season with nutmeg, cinnamon, salt, and black pepper. Taste and adjust seasoning; the mixture should be slightly seasoned because the pasta and sauce will be mild.

Cover and refrigerate the filling while you make the pasta dough so it chills and firms slightly (15–30 minutes).

On a clean work surface, combine all-purpose and semolina flours; form a well in the center. Add eggs, olive oil, and salt into the well.

Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms. Knead by hand for 8–10 minutes until smooth and elastic. If dough is sticky, sprinkle small amounts of flour; if too dry, wet hands with a teaspoon of water.

Shape dough into a ball, wrap tightly in plastic, and let rest at room temperature for 30 minutes to relax the gluten.

After resting, divide dough into 4 pieces. Keep pieces you are not working with covered. Roll or run through a pasta machine to sheets about 1.5–2 mm thick (roll progressively thinner settings). Dust with flour as needed.

Lay one pasta sheet on a lightly floured surface. Using a teaspoon or small scoop, place 1 tsp (about 6–8 grams) of pumpkin filling every 1.5–2 inches in rows, leaving about 1 inch between mounds.

Lightly brush the perimeter and between filling mounds with water or a beaten egg white to help seal. Lay a second pasta sheet over the top, pressing around each mound to seal out air and adhering the sheets together. Use a ravioli cutter or a sharp knife to cut individual ravioli. Press edges with a fork to ensure a tight seal. Transfer finished ravioli to a floured tray; dust tops with flour to prevent sticking. Repeat with remaining dough and filling.

Chill assembled ravioli on a tray in the refrigerator for 15 minutes if you have time; this helps them hold shape when cooking.

Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon butter. When hot, add sliced mushrooms in a single layer (work in batches if necessary). Do not crowd; let mushrooms sear undisturbed for 2–3 minutes to develop color.

Stir mushrooms and continue to cook until deeply browned and any released liquid has evaporated, about 4–5 more minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper.

Push mushrooms to one side of the skillet, add remaining 1 tablespoon butter and minced garlic. Sauté garlic briefly (20–30 seconds) until fragrant, then add the baby spinach and cook, tossing, just until wilted (about 1–2 minutes). Taste and adjust seasoning. Remove from heat and keep warm.

Chill a mixing bowl and whisk or beaters in the freezer for 5–10 minutes (optional but helps the cream whip better).

Pour cold heavy cream into the chilled bowl. Add powdered sugar, vanilla extract, dark rum, a pinch of salt, and grated nutmeg.

Whip the mixture to soft peaks using a hand mixer or whisk (about 2–3 minutes on medium-high). Be careful not to overbeat; you want a light, slightly billowy chantilly that holds shape but is still soft. Refrigerate until ready to serve.

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Gently slide ravioli into boiling water in batches so they have room; do not overcrowd.

Cook fresh ravioli 3–4 minutes or until they float and the pasta is tender but still has a slight bite. Use a slotted spoon to transfer cooked ravioli to a plate while you finish the sauce.

In a clean large skillet over medium heat, melt 3 tablespoons unsalted butter until it begins to foam and turn lightly golden. If using, add sage leaves and crisp them for 15–30 seconds until fragrant and slightly crisp. Remove sage onto paper towel to drain and reserve.

Add the cooked ravioli to the butter, gently toss to coat and warm through for 30–60 seconds. Add seared mushrooms and wilted spinach, tossing gently so ravioli are coated and mushrooms are evenly distributed. Adjust seasoning with a pinch of salt and freshly ground pepper.

Plate ravioli and mushrooms. Dollop or pipe small quenelles of Rum & Nutmeg Chantilly across the dish (a little goes a long way). Drizzle a teaspoon of extra-virgin olive oil, scatter crisped sage leaves if using, and finish with freshly grated Parmesan.