Pumpkin Ravioli

Pumpkin Ravioli with portobello mushrooms, cranberries, toasted pecans, etc.  You can buy the pumpkin ravioli premade and frozen.  It cooks pretty quickly so get a big pot of water boiling but make this sauce first.  I use the dried mushrooms because when you hydrate them, the mushroom broth that's left over is umami delicious.

Recipe goes like this:

• Pumpkin Ravioli
• 2/3 cup Dried Cranberries
• 1/2 cup Dried Portobello Mushrooms
• 2/3 cup Chopped Pecans
• 1/2 Medium Onion Diced
• Fresh Parmesan
• 2 TbsPesto
• 2 Tbs Olive Oil plus more for drizzling
• 2 Tbs Honey
• Salt, Pepper to taste

Rinse the mushrooms briefly and put into one cup warm water to hydrate for 10 minutes or so.  Remove the mushrooms, reserving the broth.  Meanwhile get your pot of water boiling.

Place the chopped pecans into a pan and toast them (dry) over medium heat until fragrant - about 5-6 minutes.  Stir them occasionally so they don't burn.  Set them aside in a bowl for later.


Return the pan to medium heat, add 2 tablespoons olive oil and saute the onions for 5 minutes.  Add the cranberries, mushrooms, and pecans - season with salt and pepper.  Heat 3-4 minutes and add one half cup mushroom broth.  Simmer for 5 minutes and add pesto, stirring well.

Add honey and mix well.  Pour in more mushroom broth to desired consistency.  Want it thinner?  Add more.  Like it thicker, add less.  It's your world.

Cook ravioli until it floats to the top of the water.  Drain well.

Dish ravioli, top with sauce, sprinkle fresh parmesan and drizzle with olive oil.

Copyright © 2014 Douglas Shumaker

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