Butternut Squash Ravioli with Italian Mushroom Sauce

Delicious ravioli with truly amazing sauce.

Preparation time 55 minutes .. Cooking 30 minutes

RAVIOLI .. 4-6 pers


  • 1 cup roasted butternut squash puree
  • 1/2 cup of fresh ricotta
  • 1/4 cup of grated parmesan cheese
  • 4 tbsp grated almonds
  • pinch of nutmeg


  • 3 tbsp butter
  • 450 g mushrooms, one or more types of
  • ¼ cup of shallots, chopped
  • ¼ cup of brandy
  • ¼ cup of bloem
  • 1 ¼ cup of milk, warm
  • ¼ cup of wipping cream or sour cream
  • 2 tbsp chopped, fresh parsley
  • 2 tbsp chopped, fresh tarragon
  • salt & pepper


Prepare the dough as described in the recipe from the link and lay a sheet of the dough into the ravioli maker.


Make the filling the night before to save time and let the flavors mingle a bit more. Mix all ingredients for the filling in a bowl using a spatula. Take the bowl and set aside in the refrigerator for a hour, or make it the night before.

Make your ravioli, even few days in advance and freeze them for later as I do. It saves you work and time and the taste will not suffer from it.


If using dried mushrooms, cover with warm water and set them aside to soak for at least 15 minutes and up to several hours. Drain and reserve some of the soak water to use in place of up to ½ cup of the milk.

Slice the fresh and/or dried mushrooms. Melt the butter in a 10-inch skillet over medium heat. Add the mushrooms, shallots, and salt and cook until they’re nicely colored, about 5 minutes stirring occasionally. Add the brandy and cook for 5 minutes more.

Gradually stir in the flour into the mushroom mixture. Whisk the sauce and cook for another 5 minutes over medium heat.

Stir in the warmed milk, crème fraîche, and mushroom soak water if using. Cook over low heat, stirring often, about 5 to 10 more minutes until thickened and smooth. For a heartier sauce, let sauce cool for several minutes, then purée half of it in a blender or pulse with a stick blender several times until desired consistency is reached. Season to taste with black pepper and salt. Add the chopped parsley and tarragon to the sauce and done.


Boil the ravioli in salted water and serve with the Italian mushroom sauce and a glass of white wine.


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