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Ravioli of Pumpkin and Mushroom

At home in Ireland, we think of pumpkins only in connection with the ghosts and ghouls of Halloween, but in Provence it’s a highly regarded Autumn speciality. I visited the market in Toulon to choose amongst the several varities of pumpkin to find one suitable for this ravioli.



  • For the Pumpkin Mix:

  • 1.

    Cut the pumpkin very finely chop the mushrooms and then fry the shallots and garlic gently in some oil and butter. When softened a little bit, you can put the pumpkin in and let it cook a while before adding the mushrooms and turning up the heat, just a little. When it all seems nearly ready, add the flat leaf parsley and some salt and pepper to taste. Then turn the heat down and let it bubble for about three or four minutes.

  • For the Pasta:

  • 1.

    Put the Pasta sheets into boiling water and cook for two to three minutes. When cooked but still al dente, place the pasta on a plate so that the filling can go in the middle and cover with another sheet. Cut a hole in the middle in a criss-cross and sprinkle with pine nuts and a good grating of Gruyère or Parmesan cheese. Serve while it is still steaming.

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Merlot and Grenache are the best wines to pair with Ravioli of Pumpkin and Mushroom.


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