Pumpkin and Wild Mushrooms with Ravioli Recipe
A perfect Fall recipe to use up fresh pumpkin. Combining cheese ravioli with pumpkin and mushrooms makes a great vegetarian meal.
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Cooking tools:
- Nonstick skillet
- Stockpot
- Colander
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spoon
- Stove
- Pot
- Plate
- Serving bowl
Ingredients
- 2 tablespoons olive oil
- 3 cups peeled seeded and cubed (1/2-inch) fresh pumpkin or butternut squash
- 1 tablespoon butter
- 12 ounces fresh wild mushrooms (cremini - shiitake - oyster and/or morel)
- 1 large shallot
- 2 cloves garlic
- 1/4 cup half-and-half
- 1/4 cup fresh oregano leaves
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 package BUITONI Refrigerated Four Cheese Ravioli (20 oz.)
- Pumpkin seeds (pepitas)
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