Use the pumpkin filling (below) for 2 separate meals, or if you want more of either of these dishes, prepare the pumpkin filling and double the recipe for the rest of the ingredients. 


We had the ravioli over spicy greens (omitted chili garlic sauce), and cranberry sauce as a garnish.  The dish was colorful, simple, and the mustard greens gave it an unexpected flavor.  We didn't use any sauce over the raviolis but a light cream sauce would have worked.  A little broth was fine for us.


PUMPKIN FILLING (use ½ for this recipe - ½ for lasagna)

Pumpkin Puree


  • 2.5 Lb. Pumpkin                                
  • 2 Tbsp. Butter                                    
  • Pinch of pepper                                                                                                          
  • ¼ C Parmesan cheese             
  • 1/3 Lb. Crimini mushrooms               
  • 1 Tbsp. Olive oil                                                                                                        

Preheat oven to 350°.  Cut pumpkin in half width wise, remove seeds (save to roast later if you like).  Add 1 tbsp. butter, and pinch of pepper to each half.  Place halves on baking sheet, place in middle rack of preheated 350° oven for 50 minutes.  While the pumpkin is cooking, prepare mushrooms.  Clean mushrooms with a wet paper towel (do not run under water - they will get spongy), trim bottoms, and chop finely.  Add 1 tsp. olive oil to a small skillet, heat on medium heat.  When the oil is hot add mushrooms, and sauté for 8-10 minutes and set aside.  When the pumpkin is cooked, scoop flesh into food processor, and puree until smooth.  Transfer to bowl and fold in mushrooms, and parmesan cheese. 


Tortellini Ravioli


  • 1 PKG (12 oz.) Wonton wrappers (makes 24 raviolis or 48 tortellini)                                                                                  
  • 4 C Chicken broth      
  • 1/2 of yield from pumpkin filling above


Use a 2.5" biscuit cutter, or round cookie cutter (save scraps for chicken noodle soup), and cut wrappers into rounds.  For tortellini add ¼ tsp. pumpkin filling to each round, fold in half and rub finger in water and rub on outer rounded edge of tortellini, pinch together and form tortellini.  If you wish to make ravioli add about 1/2 tsp. pumpkin filling.  Dab finger in water, and rub on outer edge of round wrapper.  Now pinch edges together and crimp with a fork if desired.  Heat chicken broth over medium heat, once boiling add pasta in small batches and remove when they are beginning to float (3-4 minutes).