Ravioli of Pumpkin and Mushroom

At home in Ireland, we think of pumpkins only in connection with the ghosts and ghouls of Halloween, but in Provence it's a highly regarded autumn speciality.


  • 8 pasta sheets
  • 4 good handfuls mushrooms
  • 250 g peeled and chopped pumpkin
  • 2 apples
  • 50 g butter
  • 2 tblsp (or 3) olive oil
  • 1 medium clove garlic
  • 2 medium shallots
  • handful flat leaf parsley
  • 4 tblsp pine nuts
  • 4 tblsp gruyère cheese or 2 tbs parmasean
  • salt and pepper


  1. For the Pumpkin Mix:
  2. Cut the pumpkin very finely, chop the mushrooms and then fry the shallots and garlic gently in some oil and butter.
  3. When softened a little bit, you can put the pumpkin in and let it cook a while before adding the mushrooms and turning up the heat, just a little.
  4. When it all seems nearly ready, add the flat leaf parsley and some salt and pepper to taste.
  5. Then turn the heat down and let it bubble for about three or four minutes.
  6. For the Pasta:
  7. Put the Pasta sheets into boiling water and cook for two to three minutes.
  8. When cooked but still al dente, place the pasta on a plate so that the filling can go in the middle and cover with another sheet.
  9. Cut a hole in the middle in a criss-cross and sprinkle with pine nuts and a good grating of Gruyère or Parmesan cheese.
  10. Serve while it is still steaming.


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