From Michele Pieraccini's kitchen in Italy.

Originally published on Cookpad Italy as Ravioli con pasta alla zucca e ripieno di ricotta alla besciamella di funghi porcini, with US measurements.

Ravioli with Pumpkin Pasta and Ricotta Filling in Porcini Mushroom Béchamel

Name: Ravioli with Pumpkin Pasta and Ricotta Filling in Porcini Mushroom Béchamel
Total time: 3600 s
Yield: Serves 6 servings
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour (about 300 grams); 2 egg yolks; 3/4 cup pumpkin purée (about 200 ml); 1 pinch salt; 3/4 cup ricotta cheese (about 200 grams); 1 egg; 1 boiled potato; 1/2 cup grated Parmesan cheese (about 50 grams); 3 sprigs fresh mint (or substitute with fresh oregano or marjoram); 1 pinch salt; To taste, ground black pepper; 2 cups porcini mushroom béchamel (dairy-free if desired) (about 500 ml); To taste, pieces of porcini mushrooms used for making mushroom broth

Michele Pieraccini @cookmik11469

Prato

After making recipes with pumpkin and with mushrooms, I thought, why not make one where these two ingredients, in my opinion, go perfectly together? For the béchamel:
(https://cookpad.wasmer.app/it/ricette/13721018-besciamella-di-funghi-porcini-senza-latte?invite_token=CkL78YB8b166ZP3AtNGigyX3&shared_at=1601131939)
For the dough, I used pumpkin purée instead of water (https://cookpad.wasmer.app/it/ricette/13687854-vellutata-di-zucca-e-cozze?invite_token=XYX6WJNPu5vkB9oo3oxum4u9&shared_at=1601132957), of course without the mussels.

Michele Pieraccini @cookmik11469

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Ingredients

60 minutes

Serves 6 servings

For the dough
2 1/2 cupsall-purpose flour (about 300 grams)
2egg yolks
3/4 cuppumpkin purée (about 200 ml)
1 pinchsalt
For the filling
3/4 cupricotta cheese (about 200 grams)
1egg
1boiled potato
1/2 cupgrated Parmesan cheese (about 50 grams)
3 sprigsfresh mint (or substitute with fresh oregano or marjoram)
1 pinchsalt
To taste, ground black pepper
For the sauce
2 cupsporcini mushroom béchamel (dairy-free if desired) (about 500 ml)
To taste, pieces of porcini mushrooms used for making mushroom broth

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Steps

60 minutes

1

Place the flour in a mound on your work surface and make a well in the center. Add the egg yolks and a little pumpkin purée. Begin to mix, gradually adding more pumpkin purée as needed (you may not need the full 3/4 cup), until you have a smooth, elastic dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
2

For the filling, in a bowl, mix together the ricotta, egg, boiled potato (previously mashed with a fork), grated Parmesan, salt, pepper, and finely chopped mint (or substitute herb).
3

After 30 minutes, remove the dough from the fridge and roll it out into strips using a manual pasta machine (to about setting 5). Use a round cutter to cut out circles of dough. Place a spoonful of filling on one circle, cover with another, and seal the edges with a fork, making sure to press out any air. Repeat until all the dough and filling are used.
4

Bring a large pot of salted water to a boil. Add the ravioli and cook for about 3 minutes.
5

When cooked, gently drain the ravioli and arrange them on a serving plate. Top with hot porcini béchamel and garnish with the reserved mushroom pieces and a sprig of mint (or substitute herb).

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Michele Pieraccini @cookmik11469

Published in the US on September 24, 2025 16:27

Prato

Il cibo nutre il corpo, chi lo cucina si prende cura di chi si nutre... cucinando con passione ed amore si può arrivare oltre il nutrimento del corpo fisico !!! ❤️