Pumpkin Ravioli Recipe
homemade ravioli stuffed with pumpkin & cinnamon sautéed with mushrooms in sweet creamy marsala sauce.
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Ingredients
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Ravioli Dough
Pumpkin Filling
Mushroom Sauce
Garnish
Method
Making the Ravioli Dough
- 1
Prepare the Dough
In a large bowl, combine the all-purpose flour and salt. Make a well in the center, add the eggs, and mix with a fork until combined. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
Preparing the Pumpkin Filling
- 2
Make the Filling
In a mixing bowl, combine the canned pumpkin puree, ricotta cheese, ground cinnamon, nutmeg, and salt. Mix until smooth and well combined. Set aside.
Forming the Ravioli
- 3
Roll out the Dough
Divide the dough into four pieces. Roll out each piece on a floured surface until thin (about 1/16 inch thick).
- 4
Stuff the Ravioli
Place a teaspoon of the pumpkin filling about 1 inch apart on one sheet of dough. Moisten the edges with water. Place another sheet of dough on top and press around each filling to seal. Cut out ravioli with a knife or pasta cutter.
Cooking the Ravioli
- 5
Boil the Ravioli
Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes until they float. Remove with a slotted spoon and set aside.
Making the Mushroom Sauce
- 6
Sauté the Mushrooms
In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté until browned (about 5-7 minutes). Add minced garlic and cook for an additional minute.
- 7
Add Marsala and Cream
Pour in the Marsala wine and bring to a simmer. Let it reduce for about 3-4 minutes. Stir in the heavy cream and season with salt and black pepper to taste. Cook for another 2-3 minutes until the sauce thickens.
Combining and Serving
- 8
Combine Ravioli and Sauce
Gently add the cooked ravioli to the mushroom sauce and toss to coat. Serve immediately.
- 9
Garnish
Top with chopped parsley and grated Parmesan cheese before serving.