• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking My Dreams
  • Recipes
  • About Me
  • Work with me
    • Portfolio
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Contact
  • Work with me
  • Subscribe!
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Pasta » Porcini Mushrooms Ravioli with spicy Pumpkin and Thyme sauce

    Porcini Mushrooms Ravioli with spicy Pumpkin and Thyme sauce

    Published: Nov 4, 2018 · Modified: Apr 5, 2022 by Jessica Montanelli · This post may contain affiliate links.

    Sharing is caring!

    210 shares
    • Share
    • Tweet
    • WhatsApp
    • Yummly
    • Email
    Total time to make this recipe: 1 hour hour 15 minutes minutes
    Jump to Recipe Print Recipe
    Porcini Mushroom Ravioli with Pumpkin Sauce

    Fall is in my opinion best represented by 2 main ingredients: pumpkin and mushrooms.

    At the end of August in Italy, when the temperature are still warm but it starts to rain more, the woods starts to fill with mushroom hunters. Restaurants start adding Porcini mushrooms to their menus and display them proudly in a basket outside of the door. This was everybody knows it's finally that time of the year.

    Summer is not over yet but everybody starts craving Fall. The chilly weather, the colors of nature changing and the vegetables in the market turning colors, from the red of tomatoes to the orange of pumpkins.

    Ravioli on creamy pumpkin sauce on a while plate

    What are Porcini Mushrooms?

    Porcini mushrooms are one of the most common and loved mushroom variety in Italy. You can find them fresh in the markets and supermarkets only a couple of months per year and dried for the rest of the year.

    Every family in Italy has its own favorite Porcini recipe, the most common dishes are usually with Tagliatelle or Risotto. But they're also very common fried or stewed as a side dish.

    They have a strong flavour, almost similar to Shiitake mushrooms. They're usually cooked by themselves or with the addition of a complementary vegetable with a softer flavour, like pumpkin.

    Pumpkins and mushrooms are children of Fall, the grow together and they taste delicious together. See also my recipe for Risotto with Pumpkin and Porcini mushrooms.

    If you cannot find them fresh nor dried, a good substitute for Porcini mushrooms are Shiitake mushrooms. Or if you want a softer flavor, use the more common Cremini mushrooms.

    Ravioli on creamy pumpkin sauce on a while plate

    About this dish

    A couple of years ago when we were in Italy in October, we went to visit a tiny village (we always love to go around Tuscany and discover the beautiful rural villages) called Montefollonico. We had a walk around and then decided to stop for lunch in a little cute Trattoria. We were the only ones there and the host was really friendly. Porcini mushrooms where of course added in the "Menù del Giorno" (menu of the day) with other seasonal products. I ordered the most appealing to me: homemade ravioli stuffed with Porcini mushrooms and ricotta ad served with a cream of pumpkin and thyme.

    I did before ravioli stuffed with mushrooms and with pumpkin (see my recipe for Roasted Pumpkin Ravioli), but somehow I never thought of using Porcini mushrooms, maybe because of their intense flavor. This dish was so delicious that I couldn't stop thinking about it. When we went back home in The Netherlands, I immediately tried to make the porcini mushrooms ravioli again!

    raw handmade ravioli on a wooden cutting board
    Fork holding half ravioli stuffed with porcini mushrooms

    The Recipe

    Check out also this extensive guide with step-by-step videos on how to make 10 different shapes of fresh pasta without a pasta machine.

    📖 RECIPE

    Porcini Mushroom Ravioli with Pumpkin Sauce

    Porcini Mushrooms Ravioli with spicy Pumpkin and Thyme sauce

    These handmade ravioli stuffed with Ricotta and Porcini mushrooms and served with a creamy pumpkin and thyme sauce are the definition of Fall.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 45 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 2 people
    Author: Jessica Montanelli

    Equipment

    • Pasta Machine

    Ingredients

    For the Pasta

    • ¾ cup All-Purpose Flour
    • ⅔ cup Semolina Flour
    • 2 medium Eggs
    • a pinch of Salt

    For the filling

    • 6 medium fresh or 40g (1.5 oz) dried Porcini mushrooms
    • EVO Oil
    • ¾ cup Ricotta
    • ½ Garlic clove, minced
    • ¼ cup White Wine
    • Parsley
    • Salt
    • Back Pepper, ground

    For the sauce

    • ½ Hokkaido Pumpkin
    • EVO Oil
    • ½ tablespoon dried Thyme
    • Chilli Pepper flakes, optional
    • ½ cup Milk
    • Salt
    • Black Pepper, ground
    • Parmigiano Reggiano cheese

    Instructions

    For the Filling

    • Rehydrate the dried mushrooms in a bowl of hot water for at least 30 minutes.
    • Add the minced garlic in a pan drizzled with olive oil. Turn on the heat to medium and when the garlic starts to sizzle, toss the finely chopped mushrooms.
    • Let them brown for a few minutes, then pour the white wine and let evaporate. Turn down the heat.
    • Season with salt and pepper and let the mushrooms cook for about 7-8 minutes. Add some water if necessary.
    • When the mushrooms are cooked, drain the excess liquid and add let them cool.
    • Add the mushrooms to the Ricotta, add the finely chopped parsley and mix well. Season again if necessary.

    For the Ravioli

    • Have a large table or cutting board cleaned and ready to make the fresh pasta. Keep a clean towel next to you to rest the Ravioli.
    • In a large wooden board (or a large bowl) put all the flour creating kind of a mountain, make a hole in the center and break the eggs in. Add a pinch of salt and with a fork start mixing the eggs slowly.
    • Still mixing with the fork, add the flour to the eggs a little bit at a time until it gets all mixed up together.
    • When you've added already most of the flour and it becomes hard to mix with the fork, mix well with your hands until it becomes a uniform dough, add some more flour to the board if necessary and knead for 10-15 minutes until the dough becomes smooth and elastic.
    • Now cover the dough in plastic wrap and set aside to rest for 10-15 minutes.
    • After the rest time, with a rolling pin or pasta machine, roll the dough until it gets quite thin, but not too thin that'll break.
    • With a teaspoon or a sac-a-poche place the filling in the center of the sheet, big as a walnut, leaving about 5 cm (2 in) between each other.
    • Brush with water around the filling and cover with the other pasta sheet. Pinch with your finger starting from one side and slowly all around to also remove the air from inside the ravioli.
    • Cut the ravioli with a knife or a cutter, then press again the edges with your fingers to make sure they're well stick together and then set the ravioli aside on the clean cloth to rest. Proceed with the same process for the rest of the pasta.

    For the Sauce

    • Peel and chop the pumpkin in cubes. Boil in slightly salted water for 15-20 minutes or until a fork can pierce it easily.
    • Drain and add the thyme and the chilli pepper flakes. Blend in a blender until smooth.
    • Add the milk a little bit at a time while mixing with a spatula, until you get a creamy sauce. It shouldn't be too liquid, nor too firm.
    • Season with salt and black pepper and set aside.
    • Boil the Ravioli for 3-4 minutes in a large pot of salted water.
    • Pour the sauce on the plates, drain the ravioli and add them on top. Serve with freshly grated Parmigiano Reggiano cheese.

    Nutrition

    Calories: 697 kcal | Carbohydrates: 120 g | Protein: 30 g | Fat: 8 g | Fiber: 9 g | Sugar: 14 g | Vitamin A: 5010 IU

    Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Course: Main Course
    Cuisine: Italian
    Have you tried this recipe?Snap a photo and tag @jess.cookingmydreams or use the hashtag #cookingmydreams!

    I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This means that if you click on a product link, I may receive compensation. This compensation comes at no additional cost to you, and as always I only recommend products I trust!


    « 3 Days in Prague - What to do, what to see, what to eat
    Easy Handmade Coffee Oatmeal Scrub Soap »

    Sharing is caring!

    210 shares
    • Share
    • Tweet
    • WhatsApp
    • Yummly
    • Email

    Reader Interactions

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Jessica! Born and raised in Siena, Tuscany, I've been immersed in the rich traditions of Italian cuisine my entire life. Through my food blog, I hope to share a slice of Tuscan warmth and the genuine flavors that have been a part of my journey since childhood.

    More about me →

    • jess.cookingmydreams
    • Cooking my Dreams
    • jess.cookingmydreams

    Popular Recipes

    • overhead plate with salmon ravioli in cream sauce
      Ricotta and Smoked Salmon Ravioli
    • black pepper with pici cacio e pepe pasta with a fork
      Pici Cacio e Pepe (Tuscan Pasta with Creamy Cheese and Black Pepper Sauce)
    • baked spinach ricotta cannelloni in a cheesy white sauce.
      Classic Spinach and Ricotta Cannelloni
    • Classic Tuscan Lasagna (with Ragù and Béchamel)
    • stack of frozen mirepoix portions
      Soffritto (Mirepoix): What it is, how to use and how to freeze
    • overhead photo of black plate with pasta
      Pasta with Easy Creamy Eggplant Sauce

    Subscribe and get a Free E-Cookbook

    As Seen In

    Fall Recipes

    • 2 bowls of pumpkin sausage soup overhead
      Creamy Pumpkin Sausage Soup
    • overhead baking dish with gratin mushroom ham pasta bake
      Mushroom and Ham Stuffed Shells
    • penne alla boscaiola in a plate
      Penne alla Boscaiola (Mushroom and Bacon Pasta)
    • red wine venison stew in a terracotta pot
      Red Wine Venison Stew

    Follow me

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Cookie Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with me
    • Portfolio

    As an Amazon Associate I earn from qualifying purchases.

    210 shares