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Ricotta Ravioli with Pumpkin and Mushroom Sauce

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Ricotta Ravioli with Pumpkin and Mushroom Sauce

The perfect ricotta ravioli with pumpkin and mushroom sauce recipe with a picture and simple step-by-step instructions.

  • 1 packet Ricotta ravioli from the cooling shelf, or make it fresh
  • 300 g Hokkaido pumpkin
  • 200 g Mushrooms
  • 1 cups Cream
  • 1 branch Rosemary
  • 1 piece Diced shallot
  • 1 toe Chopped garlic
  • 1 Sunflower oil
  • Salt and pepper
  1. Cook the ravioli, cut the pumpkin into cubes and fry in 2 tablespoons of sunflower oil for 5 minutes, add the shallot and garlic, fry briefly, then add the mushrooms and fry for another 2 minutes. Deglaze with cream, add salt, pepper, rosemary and simmer briefly until the pumpkin is soft. Briefly stir in the ravioli and serve!
Dinner
European
ricotta ravioli with pumpkin and mushroom sauce

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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