Pumpkin 'Chups Ravioli

Makes roughly 6 servings.



  • 2 cups all-purpose flour
  • 4 large eggs



  • 2 Tbsp olive oil
  • 1 large shallot, finely chopped
  • 1 package crimini mushrooms
  • 1 cup dry white wine
  • 6 Tbsp butter
  • 1 small bunch sage, whole
  • Salt & pepper



  1.  Pour the flour onto a clean, dry surface and make a well in the center. 
  2. Crack the eggs into the well and gently beat with a fork.
  3. Carefully incorporate the flour by pulling it into the eggs from the sides of the well.
  4. Once most of the flour and eggs are incorporated, use your hands to combine the remaining flour into a ball.
  5. Dust the surface with additional flour and knead the dough for at least ten minutes until it begins to become elastic and doesn't break apart easily.
  6. Form dough into a ball and place in a lightly oiled bowl. Cover and allow to rest at least 15 min. 
  7. Section the dough into four small pieces and roll out into wide rectangles with a pasta maker or rolling pin, approx 1/16 in thick. 
  8. Use a juice glass as a template to cut circles, approx 3 in in diameter, out of the pasta with a long pointy knife.

Filling the pasta

  1. Thoroughly combine the filling ingredients in a bowl. 
  2. Dollop about 1 tsp of filling onto a pasta circle and wet the edges of the pasta with your finger.
  3. Place another pasta circle on top of the filling and press the edges down firmly. 
  4. Seal the edges of the pasta with a fork and place the ravioli on a floured sheet tray.
  5. Repeat until all the raviloi have been formed. 


  1. Add the olive oil to a large sauce pan over high heat.
  2. Add the shallots and saute for 1 minute.
  3. Add the mushrooms and saute an additional 3 to 4 minutes, stirring minimally.
  4. Deglaze the pan with the wine and reduce by 3/4ths. 
  5. Add the butter and sage; stir to incorporate into the sauce. Add salt and pepper to taste.

To Assemble

  1. Bring a large pot of salted water to a boil.
  2. Carefully place the raviloi in the water and cook 1 1/2 to 2 minutes. Pasta is done when it rises to the surface. (Do pasta in batches if the water is crowded.)
  3. Spoon the raviolis into the sauce pan as they are finished and add a ladle of the pasta water to the sauce. 
  4. Gently toss pasta to coat with sauce. 
  5. Serve family style on a large platter with freshly grated parmesan cheese and cracked black pepper.