Pumpkin Ravioli~Mushroom Sage Cream

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Tender pockets full of melt-in-your-mouth sweet, smoky, soft pumpkin coated with an aromatic cream. Every now and then, I create a recipe that even leaves me pleasantly surprised. With sheer determination and thought and no experience or research, this very autumn ravioli and decadent sauce turned out so well. It is certifiably a gourmet meal and requires about an hour of labor and love, but beyond worth it.

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The filling takes minutes to compile and has a spice that you may not guess and will leave others wondering about.

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I like to make these mass production style. Lay ’em all out and fill ’em all up.

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Sealing the edges is easy with just a finger’s brush of water.

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See below on how I freeze the ravioli too.

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You are rewarded for all of that filling and folding with a quick 90 second boiling time.

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The fresh sage and creme fraiche are the star ingredients. It was so liberating not to have to make a roux (flour and butter mixture often used to thicken a milk based sauce like alfredo) or use cups and cups of milk and then waiting for the right consistency.

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At first, it looks like the broth and creme fraiche won’t mix together but soon enough they will marry 🙂 .

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I used fresh sage simply based on knowing that it is often paired with buttery and creamy sauces.

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You know that there had to be warm spices like nutmeg and cloves involved where there’s pumpkin.

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Walnuts compliment the cream sauce and pumpkin beautifully and add texture. Let me know if you try pecans!

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If you want to save some time and skip the sauce, drizzle cooked ravioli with your favorite olive oil and herbs.

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Pumpkin Ravioli With Mushroom Sage Cream

Charlotte Veggie

NF if not using walnuts as a topping

Serves 4-6, makes 47 ravioli

Each ravioli with the sauce is approximately 47 calories. Without the sauce, each ravioli is 20 calories.

 

Ravioli & Filling Ingredients:

1 package (about 47-48 square wrappers) wonton skins

One 15 oz. can of pureed pumpkin

2-3 cloves garlic crushed or finely minced OR 1/2 tsp garlic powder

2 tbsp grated parmesan cheese

1/2 tbsp dried oregano

1/2 tsp paprika

1/2 sea salt

1/4 tsp ground black pepper

 

Sauce Ingredients:

1/2 cup vegetable broth

1/2 tbsp olive oil

1 tbsp butter

1 container (7.5 or 8 oz) of creme fraiche

8 oz. sliced cremini or baby portobella mushrooms

8-10 fresh sage leaves, cut with kitchen shears or coarsely chopped

1/8 tsp ground cloves (can skip or double nutmeg)

1/8 tsp ground nutmeg

1/4 tsp ground black pepper

Salt to taste

Extra parmesan, red pepper flakes, or walnuts to top if preferred.

 

Ravioli & Filling Directions:

Mix together all ingredients except wonton skins in a mixing bowl and set aside.

Put a large pot of water on your stove to boil.

On a clean, dampened kitchen towel, lay wonton squares side by side. Fill a small bowl with water and place nearby.

Place approximately 1/2 tbsp of filling in the middle of each square.

Dip your finger in the water and wet two adjacent sides of each wonton.

Fold and press to seal.

When water is boiling, add in 8-10 ravioli at a time, and cook for 90 seconds. Remove with a slotted spoon or mesh strainer and place in a wide serving dish or in individual plates/bowls.

Do not rinse. Serve as soon as possible. They may stick together a bit but will come apart easily.

 

Sauce Directions:

Melt together oil and butter in a wide pan over medium heat.

Add mushrooms. Season with salt and pepper. Saute 5 minutes until they start browning.

Add broth and creme fraiche, stir with a whisk until combined (it’s ok if mushrooms get caught or cut).

Add nutmeg and cloves.

Remove from heat and stir in fresh sage.

Use additional broth if needed to thin.

 

To Freeze Uncooked/Not Boiled Ravioli:

Lay out ravioli on a pan making sure they do not touch. Place in freezer for 20 minutes then remove and store in a freezer zip loc bag. When ready to use, no need to thaw. Cook in boiling water for 3-4 minutes.

For more pumpkinliciousness, check out my cupcakes!

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