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Creamy mushroom ravioli

Featured in Saucy pasta that hits the spot.

A fresh pasta dish bringing together sweet pumpkin, rich gorgonzola, and hearty mushrooms. Quick and fancy, perfect for fall evenings.
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alicia in the kitchen
Updated on Mon, 10 Mar 2025 14:15:49 GMT
Ravioli stuffed with cheese in a smooth sauce, topped with sautéed mushrooms. Pin it
Ravioli stuffed with cheese in a smooth sauce, topped with sautéed mushrooms. | Tasteofsavor.com

This autumn-inspired Italian dish combines the delicate sweetness of pumpkin ravioli with rich gorgonzola and earthy porcini mushrooms. A classic combination that brings the warmth and comfort of Tuscan cuisine right to the table.

Pumpkin Ravioli with Gorgonzola Cream

Handmade pumpkin ravioli forms the heart of this seasonal recipe. The gorgonzola melts into a luscious cream sauce while golden-brown porcini mushrooms add deep, woodsy notes. Toasted pumpkin seeds provide a delightful crunch that elevates the entire dish.

Ingredients

  • 250g pumpkin ravioli Artisanal quality preferred
  • 60-80g mild gorgonzola Room temperature for better melting
  • 1-2 fresh porcini mushrooms Cleaned and sliced
  • 1 small red apple Crisp and sweet variety
  • Handful pumpkin seeds Lightly toasted
  • Extra virgin olive oil High quality
  • Sea salt and black pepper Freshly ground

Method

Preparation
Slice porcini mushrooms evenly. Cut apple into thin, delicate slices.
Mushroom Sauté
Heat olive oil and cook porcini until golden. Add apple slices and cook until tender.
Sauce Making
Add gorgonzola to pan, letting it melt slowly. Use pasta water to create a silky sauce.
Pasta
Cook ravioli in salted water until they float to surface.
Assembly
Arrange ravioli, pour over sauce, top with mushrooms and apples.
Un plat de raviolis nappés d'une sauce crémeuse aux champignons et garnis d'amandes grillées. Pin it
Un plat de raviolis nappés d'une sauce crémeuse aux champignons et garnis d'amandes grillées. | Tasteofsavor.com

Chef's Notes

For a milder flavor, substitute parmesan for the gorgonzola. Toasted walnuts make an excellent alternative to pumpkin seeds. Serve immediately while the sauce is creamy and the mushrooms are warm.

Frequently Asked Questions

→ Can I pick a different ravioli type?
Of course! Any ravioli works, but the pumpkin kind pairs ideally with the gorgonzola sauce. The sweet and salty combo is spot-on.
→ What's the best way to clean wild mushrooms?
Wipe them gently using a damp cloth or a soft brush. Only rinse them if really needed since they soak up water fast. Trim off any dirt from the bottom.
→ What can I substitute for the wild mushrooms?
Try other types, like oyster mushrooms or chanterelles. Brown cremini mushrooms also blend well with this meal.
→ Why add apple to the dish?
Apples add a crisp freshness and slight tartness, balancing the creamy gorgonzola. They also provide a nice crunch to the texture.
→ Is there a swap for gorgonzola?
Sure, use a milder blue cheese like Danish blue or even Stilton. The flavor changes a bit but stays delicious.

Pumpkin ravioli gorgonzola

Pumpkin-filled ravioli enhanced with a velvety gorgonzola sauce, wild mushrooms, apple slices, and crunchy pumpkin seeds.

Prep Time
10 Minutes
Cook Time
10 Minutes
Total Time
20 Minutes
By: Alicia

Category: Pasta

Difficulty: Intermediate

Cuisine: Italian

Yield: 2 Servings (2 plates)

Dietary: Vegetarian

Ingredients

01 250 g of pumpkin-stuffed ravioli.
02 A small red apple.
03 60-80 g of mild gorgonzola cheese.
04 1-2 medium-sized porcini mushrooms.
05 A handful of pumpkin seeds.
06 Extra virgin olive oil.
07 Salt to taste.
08 Some black pepper.

Instructions

Step 01

Wash the porcini mushrooms and remove the dirty base. Slice them thin. Rinse and slice the apple thinly, leaving out the core.

Step 02

Heat some olive oil in a pan. Toss in the porcini mushrooms and apple slices, cooking them together over medium heat for 5-7 minutes until they're golden.

Step 03

Take out the cooked apples and mushrooms. In the same pan, melt the gorgonzola slowly on low heat. Add a little pasta water if it seems too thick.

Step 04

Boil the ravioli in salted water for about 2 minutes until done.

Step 05

Spoon the creamy sauce onto plates, add the cooked ravioli, and top it off with the porcini mushrooms, apple slices, some pumpkin seeds, a drizzle of olive oil, and a sprinkle of black pepper.

Notes

  1. Using a slotted spoon to take out the ravioli keeps them intact and less likely to break.

Tools You'll Need

  • A frying pan.
  • A saucepan.
  • A slotted spoon.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy products (gorgonzola).
  • Gluten (pasta).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 25 g
  • Total Carbohydrate: 45 g
  • Protein: 15 g