Pumpkin Butternut Pasta is a comforting, creamy fall pasta. The chicken broth and porcini mushrooms give it a nice earthy spiced flavor. A must for a quiet evening at home!
Sometimes you just need to put on your most comfortable oversize sweater, cobble up a warm fire, pour yourself a nice glass of wine and make a delicious homemade pasta. And, every once in awhile, I feel like making a restaurant quality recipe and not something you can get in a blue box. Pumpkin Butternut Pasta with Porcini mushrooms is my go to fall dish. It is simpler than most homemade pasta because you don’t have to actually make fresh pasta, it uses wonton wrappers instead. Plus, you fold them in half, so you get a ton of filling per pasta square. But be forewarned, there are a few steps involved, so it isn’t a quick turnaround kind of meal. However, it is Oh So Worth It!
This fall pasta dish is amazingly delicious. The pumpkin and butternut is spiced and creamy with just a hint of rich Parmesan cheese in the filling. It pairs so nicely with the woodsy porcini mushrooms and mellow butter chicken broth sauce. It is the perfect dinner for a crisp fall evening. And save some room, because you have to make my Spiced Apple Pecan Pudding Cake for dessert. Sounds like the ideal evening, now where exactly is my oversize sweater hiding?
Pumpkin Butternut Pasta
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Author: Susan
Recipe type: Dinner
Serves: 4 servings
Ingredients
- Wonton Filling:
- 1 tablespoon butter
- 3 tablespoons minced shallots
- ½ cup butternut squash puree
- ½ cup pumpkin puree
- ½ teaspoon salt
- ¼ teaspoon freshly ground white pepper
- ½ teaspoon garlic powder
- 3 tablespoons heavy cream
- 3 tablespoons shredded Parmigiano-Reggiano Cheese
- Pinch nutmeg
- Mushrooms for sauce:
- 1½ ounces dried porcini mushrooms
- 1 cup warm water
- Sauce:
- 2 tablespoons olive oil
- ½ cup chopped shallots
- 2 garlic cloves, minced
- ½ cup dry Marsala
- ½ cup dry white wine
- 1 teaspoon minced fresh rosemary
- 2 cups chicken stock or canned low-salt chicken broth
- ¼ cup heavy cream
- 1 tablespoon butter, room temperature
- 1 tablespoon all purpose flour
- 4 fresh sage leaves, stems removed, chopped
- 24 wonton wrappers
- 1 egg, beaten
- ¼ cup shaved Parmesan for the top, if desired
Instructions
- For the wonton filling, in a large sauté pan, over medium heat, melt 1 tablespoon butter and sauté the shallots for 1 minute. Add the butternut and pumpkin puree and cook until the mixture is slightly dry, about 2-3 minutes. Season with salt, pepper and garlic powder.
- Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg. Cool completely.
- Combine porcini mushrooms and 1 cup warm water in small bowl. Let stand until mushrooms soften, about 30 minutes. Remove mushrooms from liquid, squeezing excess liquid from mushrooms back into the bowl, reserving liquid. Place mushrooms in another small bowl.
- For the sauce, heat oil in heavy large saucepan over medium-high heat. Add shallots and garlic; sauté until lightly brown, about 10 minutes. Add Marsala and white wine. Increase heat; boil until most liquid evaporates, about 7 minutes. Add rosemary, mushrooms and chicken stock. Pour in reserved mushroom liquid, leaving any sediment behind. Boil until liquid mixture is reduced almost in half, about 15 minutes.
- Turn down the heat to medium and stir in the heavy cream. Mix butter and flour in small bowl to blend; whisk into sauce mixture. Add sage leaves and simmer until sauce thickens, about 2 minutes. Season with salt and pepper, if needed. Turn the sauce down to low while it awaits the pasta.
- Place 2 teaspoons of the filling along the center of a wonton wrapper. Wet the edges of the wonton wrapper with beaten egg and fold in half. Seal the edges tightly together. Place the filled wontons on a plate separating each layer with plastic wrap. Finish putting together the ravioli and either cook them immediately or put them covered in the fridge until later to cook.
- When it is time to cook the ravioli, fill a large pot with water, add 2 teaspoons salt and bring to a boil. Add 10-12 wontons and let the water come to a boil again. Cook 3-5 minutes, until they float to the surface. Lift the cooked ravioli from the boiling water and place in the sauce. Add another batch until you have all of them done. Serve at once with the sauce and a little bit of shaved Parmesan on the top.
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