Mushroom Ravioli with Creamy Pumpkin

Course Main Course, Savoury
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 4 people
Author Andrea L



  • 2 tsp olive oil
  • 1 brown onion , finely diced
  • 350 g mushrooms , finely diced
  • 2 cloves garlic , minced
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 200 g ricotta
  • 1/2 cup parmesan


  • 400 g Tipo '00' flour
  • 4 large eggs

Creamy Pumpkin

  • 750 g butternut pumpkin , cubed
  • 2 tsp olive oil
  • 1/2 cup cream
  • Salt to taste

To serve

  • 1 tbsp olive oil
  • Sage leaves
  • 1/4 cup pine nuts
  • Black pepper



  1. Add olive oil to a fry pan and sauté onions, mushroom and thyme over a medium heat. When onions are translucent, add garlic. Season with salt and pepper. Cook mushroom mix until soft. 

  2. In a bowl, combine ricotta, parmesan and mushroom mix. Stir to combine and set aside to cool completely. 


  1. Place flour on a bench top and create a well in the middle. Crack eggs into the well and swirl flour into the eggs using a fork or your fingers bit by bit until everything is combined. 

  2. Knead the dough until smooth and stretchy. Wrap in plastic wrap and refrigerate for at least 30 minutes. After cooling, divide dough into 4 portions ready to be rolled out.

  3. Take each lump of dough and roll out on the widest setting of your pasta machine six times - folding the pasta in half between each roll. This works the pasta to make it soft and silky. Make sure you flour your surface and the dough between each rough. Next roll out your pasta going through each setting from the widest to the narrowest. For ravioli, you will need to roll it to the thinnest setting. You should have a nice long, rectangular sheet of pasta. 

  4. Scoop half a tablespoon of cooled filling about two centimetres apart on one side of the pasta dough. Fold dough over to cover the blobs of filling. Using the sides of your thumbs, seal each ravioli, pressing down the pasta dough and pushing out any air from around each mound of filling. Now either use a ravioli cutter, or a pasta roller, or just a knife to cut out each ravioli and place on to a tray lined with baking paper. Repeat these steps with each ball of dough.

Creamy Pumpkin

  1. Preheat oven to 180ºC. Place pumpkin cubes on a tray lined with baking paper and drizzle with olive oil. Roast for 30 minutes until soft.

  2. Place pumpkin into a high-powered blender or food processor with cream and salt and blitz to a silky creamy sauce. If too thick, add 1-2 tablespoons of hot water and re-blend until you reach an appropriate consistency. 

To serve

  1. In a small fry pan, heat olive oil and fry sage leaves till crispy. Clean pan and use to toast pine nuts until golden and fragrant. 

  2. Cook ravioli in hot, salted boiling water. Ravioli will cook very quickly - remove them from the water the moment they float and divide among four plates. Top with dollops of the creamy pumpkin. Sprinkle with toasted pine nuts and sage leaves and some freshly cracked black pepper. Enjoy with a glass of white wine!