Earthy, creamy, and just a little spicy, this Porcini Mushroom Ravioli with Spicy Pumpkin and Thyme Sauce is autumn comfort on a plate. It's a cozy, restaurant-worthy dish that brings together rich mushroom-filled pasta and a silky, warming pumpkin sauce with just a touch of heat.
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This dish is the perfect way to celebrate fall flavors-woodsy porcini mushrooms wrapped in tender ravioli, paired with a savory pumpkin purée enhanced by garlic, fresh thyme, and a hint of chili. Whether you're cooking a cozy weeknight dinner or hosting a seasonal dinner party, this recipe offers elegance without complexity. The sauce is easy to prepare and pairs beautifully with store-bought or homemade ravioli.
Plus, it's a great way to use up canned pumpkin in a savory way, offering a creamy texture and slight sweetness that balances perfectly with the umami of mushrooms and the herbal freshness of thyme.
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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.
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.
Substitutions and Variations
- Pumpkin purée → Substitute with roasted butternut squash or sweet potato purée.
- Porcini ravioli → Use any mushroom ravioli, or even cheese ravioli for a milder flavor.
- Chili flakes → Use hot smoked paprika or a dash of cayenne for a different type of heat.
- Thyme → Substitute with sage or rosemary for a deeper herbal note.
- Brown butter finish - Drizzle browned butter over the plated ravioli for nutty richness.
- Add crunch - Top with toasted walnuts, pumpkin seeds, or crispy sage leaves.
- Sweeter twist - Add a pinch of cinnamon or nutmeg for warmth.
- Make it vegan - Use dairy-free cream and vegan ravioli to make the dish fully plant-based.
Storage and Reheating
Fridge: Store the porcini mushrooms ravioli or sauce leftovers in an airtight container for up to 2 days.
Freezer: Not recommended once assembled, as cream sauces tend to separate. However, plain pumpkin sauce can be frozen for up to 2 months.
Reheating: Gently reheat on the stove over low heat with a splash of milk or cream to loosen the sauce. Avoid boiling.
💭 Recipe FAQs
Yes! Just cook according to the package instructions and toss with the sauce.
Yes, to cut on time you can use canned pumpkin puree. Just make sure it's 100% pumpkin and not pumpkin pie filling.
Simply omit the chili flakes or use a very small pinch for warmth without heat.
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.
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📖 RECIPE
Ingredients
Equipment
Method
- 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.
- 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.
- 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
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Notes
- Don't overcook the ravioli - Boil just until they float to keep the filling tender and intact.
- Use low heat for the sauce - This keeps the cream from curdling and maintains a silky texture.
- Taste and adjust the heat - Add more or less chili depending on your spice preference.
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