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Pumpkin ravioli with mushrooms garnished with parmesan and rosemary

Pumpkin Ravioli with Creamy Mushroom Sauce

A cozy dinner that’s quick, easy, and packed with autumn flavors.

Servings 4 people

Ingredients

  • Fresh pumpkin ravioli ricotta or other fillings work too
  • 1 cup mushrooms any type
  • ½ onion diced
  • 2 tbsp butter
  • ½ cup heavy cream
  • ¼ cup grated parmesan plus more for topping
  • 2 tbsp fresh rosemary finely chopped, or parsley
  • Salt and pepper to taste
  • ⅓ cup Toasted hazelnuts or pecans chopped (optional, but highly recommended)

Instructions

  1. Cook the Ravioli: Follow the package instructions to cook the ravioli, then drain and set aside.

  2. Sauté the Mushrooms: Heat a large pan over medium heat. Add the chopped mushrooms into the dry pan and sauté for a few minutes until any liquid that comes from the mushrooms has simmered away. Then add butter and diced onion and sauté until soft. Toss in the mushrooms and cook until golden brown and tender.

  3. Make the Sauce: Season the mushrooms with salt, pepper, and half of the finely chopped rosemary. Pour in the heavy cream and stir, letting the sauce simmer and thicken slightly. Add parmesan and stir until melted.

  4. Combine & Serve: Toss the cooked ravioli in the sauce to coat. Serve topped with extra parmesan, chopped rosemary, and toasted hazelnuts for a little crunch.