Whole wheat Pumpkin and sage ravioli in mushroom sauce with toasted walnuts

Woah , I’ve created this recipe putting together a few recipes that I came across during my research. Since we get pumpkin all year round in this part of the world, I did not have to use canned pumpkin purée. I have deliberately kept the sauce a bit thin , so that it does not take over the taste of the ravioli . Sage has a very delicate nutty flavour but can get bitter if too much is added. To add zing serve with hot garlic bread !


For the ravioli –

2 cups whole wheat flour

1 egg

1 tbsp extra virgin olive oil

1 tsp salt

For the stuffing-

250 GMs pumpkin

8-10 sage leaves

1/2 tsp black pepper powder

1 tsp salt

1/4 tsp garlic powder

1 tbsp olive oil

1/4 cup grated cheese

For the sauce-

1 packet mushrooms , cooked and puréed

1 large onion chopped finely

3-4 cloves of garlic crushed

1/4 cup grated cheese

2 tbsp olive oil

1 tsp all purpose flour

2 cups milk

1/4 tsp chilli flakes

1/2 tsp oregano

1/2 tsp black pepper powder

Salt to taste

Toasted and crushed walnuts for garnish

Method : 

The stuffing

Peel the pumpkin, cut into large pieces and roast it in the oven with some olive oil . Once tender, mash it and cook it in the pan till the moisture is gone . Add sage leaves and salt , pepper and garlic powder. cook for a minute and add the cheese . Keep the stuffing aside.

The stuffing:

Knead all the ingredients together and make a soft dough. Allow the dough to rest for 10-15 mins. Make large balls of the dough and roll each one out into a thin , large round. Use a cookie cutter to cut rounds of the dough. The left over pieces of the dough can again be rolled out to make more rounds . Place a tsp of the stuffing in the centre of the round and brush the edges with water. Place another round on this and press the edges gently . Add them gently into a pot of boiling salted water for about four minutes. Once the raviolis rise in the water take them out on a mesh to remove excess water.

The sauce:

In a pan heat the oil and add the onions and chopped garlic and sauté them till golden in colour. Add the all purpose flour and roast it , for a bit , and add the mushroom purée. Allow it cook for a few minutes and add the cold milk to the desired consistency. You can increase the quantity of the flour by another tbsp if you want a thicker sauce . Add the chilli flakes, oregano and black pepper powder and let the sauce boil for a minute. Pour the hot sauce over the ravioli and garnish with toasted walnuts.

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