Rich Pumpkin Ravioli with Mushroom Sauce

Fall comfort food doesn’t get much better than homemade pasta. There’s something about rolling out fresh dough and stuffing it with seasonal flavors that makes the whole house feel cozy. But let’s be honest – making ravioli from scratch can feel like a big project on a busy weeknight.

That’s why I love this pumpkin ravioli recipe. The filling comes together in minutes, and you don’t need any fancy equipment to make the pasta. I usually prep the pumpkin mixture while my kids are doing homework, then we all gather around the kitchen island to help fold the ravioli. It’s become one of our favorite fall traditions.

The mushroom sauce is simple but feels fancy enough for company. I’ve served this to neighbors and always get asked for the recipe. The best part? Most of it can be made ahead, so you’re not stuck in the kitchen when everyone’s ready to eat.

What Kind of Pumpkin Should I Use?

For pumpkin ravioli, you’ll want to use either canned pumpkin puree or make your own from scratch using sugar pumpkins (also called pie pumpkins). Canned pumpkin is totally fine and actually preferred by many cooks since it has a consistent texture and moisture level. If you’re going the fresh route, sugar pumpkins are your best bet – they’re smaller and sweeter than carving pumpkins, with less water content. Just make sure to drain your pumpkin puree well, whether canned or homemade, by placing it in a fine-mesh strainer for about 30 minutes before using. This step prevents your ravioli filling from being too wet and helps the pasta hold together better.

Options for Substitutions

This recipe offers some room for creativity, but there are a few things to keep in mind:

• Pumpkin puree: You can swap pumpkin for butternut squash puree, sweet potato puree, or even ricotta cheese mixed with roasted acorn squash. Just make sure whatever you use is well-drained to avoid soggy ravioli.
• Pasta dough ingredients: The eggs and flour are pretty essential for making pasta dough, so I wouldn’t recommend substituting these. However, you can add a tablespoon of olive oil to make the dough easier to work with.
• Mushrooms: Any mushroom variety works great here – try cremini, shiitake, oyster, or a mix of whatever you have on hand. Each type will give the sauce a slightly different flavor profile.
• Wine: If you don’t cook with wine, substitute it with additional mushroom or vegetable broth plus a splash of lemon juice for that bright acidity.
• Milk: Heavy cream will make a richer sauce, while half-and-half is a nice middle ground. For dairy-free options, try cashew cream or full-fat coconut milk.
• Cornmeal: Semolina flour works even better for dusting pasta, but regular flour or even a light coating of olive oil will prevent sticking if that’s all you have.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pumpkin ravioli is using watery pumpkin puree, which will make your filling leak out during cooking – always drain your pumpkin puree on paper towels for at least 30 minutes or roast fresh pumpkin and let it cool completely before using.

Another common error is rolling your pasta dough too thin, as the moisture from the pumpkin filling can cause delicate pasta to tear, so aim for a medium thickness that can hold the filling without breaking.

When sealing your ravioli, make sure to press out all air bubbles and use a fork or your fingers to create a tight seal around the edges, otherwise they’ll burst open in the boiling water.

For the mushroom sauce, avoid crowding the mushrooms in the pan since this causes them to steam rather than brown properly, and always cook your flour for at least a minute before adding the milk to prevent a raw flour taste in your sauce.

What to Serve With Pumpkin Ravioli?

This rich and earthy pumpkin ravioli with mushroom sauce pairs beautifully with a simple arugula salad dressed with lemon vinaigrette – the peppery greens cut through all that creamy goodness perfectly. A crusty piece of garlic bread or focaccia is always a good idea for soaking up any extra mushroom sauce left on your plate. If you want to make it a bigger meal, roasted Brussels sprouts or sautéed spinach with a squeeze of lemon work really well alongside the fall flavors. A glass of Pinot Noir or Chardonnay complements the earthy mushrooms and sweet pumpkin nicely too.

Storage Instructions

Refrigerate: Your homemade pumpkin ravioli with mushroom sauce will keep nicely in the fridge for up to 3 days in an airtight container. I like to store the pasta and sauce separately if possible, since the ravioli can get a bit soggy sitting in the sauce for too long.

Freeze: These ravioli freeze really well! Lay the uncooked ravioli on a baking sheet dusted with cornmeal and freeze until solid, then transfer to freezer bags for up to 3 months. You can cook them straight from frozen – just add an extra minute or two to the cooking time.

Warm Up: To enjoy your leftover ravioli, gently warm it in a skillet with a splash of water or broth over medium-low heat. If you stored the sauce separately, warm it up in a small saucepan and give it a good stir. The mushroom sauce might thicken up in the fridge, so a little extra milk can help bring it back to the right consistency.

Preparation Time	45-60 minutes
Cooking Time	15-20 minutes
Total Time	60-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 30-40 g
• Fat: 50-60 g
• Carbohydrates: 80-90 g

Ingredients

For the pumpkin filling:

• 1 cup drained pumpkin puree
• 1 egg
• Spices of your choice

For the pasta dough:

• 2 cups flour, plus extra for dusting
• 1/2 tsp salt
• 2 eggs
• 2 tbsp olive oil
• Cornmeal (for dusting sheets)

For the mushroom garlic cream sauce:

• 2 cups chopped mushrooms
• 3 tbsp butter, divided
• 2 cloves garlic, minced
• 1/4 cup white wine
• 2 tbsp flour
• 3/4 cup milk
• Seasonings as desired

Step 1: Prepare the Pumpkin Filling

• 1 cup drained pumpkin puree
• 1 egg
• spices of your choice

In a medium bowl, combine the drained pumpkin puree, 1 egg, and spices of your choice.

Mix until smooth and well combined, then set the filling aside until ready to assemble the ravioli.

Step 2: Make and Rest the Pasta Dough

• 2 cups flour
• 1/2 tsp salt
• 2 eggs
• 2 tbsp olive oil
• extra flour for dusting

Place the 2 cups of flour and 1/2 teaspoon salt in the bowl of a stand mixer fitted with a dough hook, or make a well on a clean surface.

Add the 2 eggs one at a time, mixing after each addition.Gradually incorporate the flour into the eggs, then add 2 tablespoons olive oil and mix or knead to form a ball of dough.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic, then lightly coat with olive oil, wrap in plastic, and let rest for 30 minutes.

Step 3: Shape and Fill the Pumpkin Ravioli

• rested dough from Step 2
• pumpkin filling from Step 1
• cornmeal (for dusting sheets)

Divide the rested dough in half.

Using a pasta roller or rolling pin, roll each half out starting with the thickest setting, folding and rerolling a few times to knead further.

Gradually reduce the setting until the dough is about 1/16 inch thick.

Lightly press fall-shaped cookie cutters into the dough to mark the shapes.

Place 1 1/2 teaspoons to 1 tablespoon of the pumpkin filling (from Step 1) onto each imprint.

Lay the other sheet of rolled dough over the filling, gently pressing around each mound to remove air.

Cut out the ravioli shapes with the cookie cutter and crimp the edges with a fork.

Transfer the ravioli to a cookie sheet dusted with cornmeal to prevent sticking.

Step 4: Make the Mushroom Garlic Cream Sauce

• 2 cups chopped mushrooms
• 3 tbsp butter, divided
• 2 cloves garlic, minced
• 1/4 cup white wine
• 2 tbsp flour
• 3/4 cup milk
• seasonings as desired

In a large skillet, melt 2 tablespoons of butter over medium heat.

Add the chopped mushrooms and sauté for 5-7 minutes until they are tender and browned.

Stir in the minced garlic and cook for 1-2 minutes until fragrant.

Pour in the white wine and let it simmer to allow the mushrooms to absorb the flavor.

Add the remaining 1 tablespoon butter and 2 tablespoons flour, stirring for a minute or two until the flour loses its raw taste.

Gradually pour in the milk, whisking constantly, and cook for several minutes until the sauce thickens.

Season to taste with salt, pepper, and any other desired seasonings.

I like to add a pinch of nutmeg to enrich the flavor of the cream sauce.

Step 5: Cook and Serve the Pumpkin Ravioli

• ravioli from Step 3
• mushroom garlic cream sauce from Step 4

Bring a large pot of water to a boil and add a generous amount of salt.

Drop the prepared ravioli into the boiling water, stirring gently to prevent sticking.

Cook until the ravioli float to the surface, about 4-6 minutes.

Work in batches if needed to avoid overcrowding.

Remove the cooked ravioli with a slotted spoon and plate them.

Spoon the warm mushroom garlic cream sauce (from Step 4) over the ravioli and serve immediately.

For an extra touch, I sometimes sprinkle some fresh herbs or grated cheese on top before serving.