This Pumpkin Ravioli with Mushroom Cream Sauce is perfect for any night during the Fall or Winter. The sweet flavor of the pumpkin filling pairs perfectly with this creamy garlic mushroom sauce. This meal has such a sophisticated taste that it is suitable for a fancier dinner with family or can be as casual as a date night at home on the couch with a glass of wine.
Helpful Tools For The Pumpkin Ravioli
- KitchenAid stand mixer– The engine to make the pasta.
- KitchenAid pasta roller– Knead and smooth your pasta sheets all in one step.
- Fall cookie cutters– For your fall sugar cookies and raviolis.
Making The Pumpkin Ravioli
Making the ravioli is a super easy process whether you have a pasta-maker attachment, or by hand. I first like to make the pumpkin filling. Combine your drained pumpkin puree, spices, and egg and set aside.
If you have an electric stand mixer, use your dough hook attachment. Mix flour, salt, and an egg at a time. Once all combined, add in the olive oil. Run the machine until a ball of dough forms. If mixing by hand, make a well with the flour and salt and add the eggs to the center. Gently scramble the eggs with a fork and pull flour from the edges to combine in the center. When almost all mixed in, add your olive oil and use your hands to start kneading.
Flour your surface and knead the dough for about 10 minutes. You will notice the dough going from a crumbly texture to a smooth elastic texture.
When you give the dough a press, it should spring back. Give the dough a light coating of olive oil, cover with clear wrap, and set the dough aside to rest for about a half-hour, giving the gluten time to relax.
If you have a pasta-making attachment, you are going to start with the largest setting first. Divide the dough in half to make it easier to work with and keep the other half wrapped. Add flour throughout the process as needed. Run through the machine and then fold the ends towards the middle. Run through again on the same setting to further knead the dough. Now you are ready to make the dough thinner. Keep making the machine smaller until you get down to about a 5 or 1/16″ of an inch. If the dough gets too long to manage at any point, just cut it in half.
Instead of cutting the ravioli into the traditional squares, I used my Fall cookie cutters, which worked perfectly. Lightly press the cookie cutter into the dough to create an imprint. Use this guide for the placement of your filling.
Add 1 ½ teaspoon to 1 tablespoon of pumpkin filling, depending on the ravioli’s size. My cookie cutters were about 2 ½ -3 inches, so I use 1 ½ teaspoon of filling. Take the other half of the dough and lay over the little mounds.
Gently press around each pile of filling to push out any air that might be trapped. If air pockets are left, the ravioli will float in the boiling water.
Use the cookie cutter to cut out the ravioli and crimp the edges with a fork to seal.
Set the finished pumpkin ravioli on a cookie sheet with cornmeal. The cornmeal will prevent from sticking. If you are going to cook in a day or two, leave them in the fridge until ready. Any longer and you should freeze them. Place the cookie sheet in the freezer for about 15-20 minutes, then pop them in a freezer bag for up to a couple of months.
Creamy Garlic Mushroom Sauce
The Creamy Mushroom Sauce comes together very fast. Sautee mushrooms and butter for about 5-7 minutes until nice and tender. Add the garlic and cook for about 1-2 minutes. Stir in the wine and let the mushrooms absorb all that good flavor.
Toss in your additional butter and flour, cooking until the raw taste is gone. Pour in the milk and let the sauce start to thicken.
Add in your seasonings, and the sauce is finished!
Cooking the Pumpkin Ravioli
Drop the pumpkin ravioli in boiling water, give a stir, and cook until they float to the top, about 4-6 minutes. Do not cook too many at once; you want them to have space to swim around, so they do not stick.
Plate the pumpkin ravioli and top with the sauce.
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