Pumpkin Ravioli with Mushroom Recipe

Meal, serves 2, 350 cal/serving, 30 minutes


  • 1 package of fresh or frozen cheese ravioli (about 1.5 cups)
  • 2 tbs olive oil
  • 1/3 cup sliced portabella mushrooms, thin slices
  • 6 tbs HerbNZest Fennel Saffron Pumpkin Butter
  • 1/3 cup parmesan (divided)
  • 1 curly parsley leaf for garnishing (optional)


Cook ravioli as directed on the package. Remove from heat and strain.

In a skillet, sauté and mushrooms in oil. Add in pumpkin butter, salt, and half of the Parmesan to make a sauce. Pour sauce over ravioli. Garnish with parsley, sprinkle remaining Parmesan and serve.


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  • Deboleena Dutta