Mushroom Ravioli & Pumpkin Sauce

You guys, call me crazy (no really it’s fine you can call me crazy it was 90 degrees today), but I am so ready for fall! I don’t know if it’s the cool crisp air or the nostalgic feeling of pumpkin patches that I love so much, but either way I just can’t get enough of it. I made 2 pumpkin recipes today, one being this absolutely delicious mushroom ravioli with pumpkin sauce. You can totally keep this sauce dairy free by not adding any cheese if you choose. I think it’s delicious either way!

This sauce would honestly be so delicious with other pastas as well, but I saw this mushroom ravioli at Sprouts today and I had to give it a try. After spending the week at home last week I am feeling so inspired and happy to be back in my own kitchen! I hope you guys love this recipe as much as me!

Ingredients -

1/4 yellow onion chopped (don’t worry about finely chopping it - it is going in a high speed blender anyways)

3 garlic cloves

1 tbsp. + 1 tsp. avocado oil

1 cup pumpkin puree

1 cup cremini mushrooms chopped

1/2 cup dairy free half and half (I used this one from Califia Farms and loved the flavor!)

1 tsp. fresh sage chopped

3 pieces crisp bacon chopped into bits

1/2 cup freshly shaved parmesan

1 package mushroom ravioli

Salt and Pepper

Instructions -

Preheat oven to 400°F. Place bacon on a parchment lined baking sheet and bake for 20 minutes or until crispy. Transfer bacon to a paper towel and pat the extra grease off of it, then chop it into small pieces.

In a large skillet heat 1 tbsp. avocado oil over medium heat. Add the onion and garlic and let sauté for 8-10 minutes, or until the onion is translucent. Add in the pumpkin puree and let simmer about 2 minutes. Transfer everything in the skillet to a high speed blender and blend until smooth.

Add 1 tsp. avocado oil back to the skillet and let the mushrooms sauté about 5 minutes over medium heat. Turn the heat to low and add back in the pumpkin puree from the blender. Pour in the half and half and mix in. Let simmer over low heat for 1-2 minutes and then stir in the fresh sage, bacon bits, freshly shaved parmesan, and salt and pepper to taste.

Prepare the mushroom ravioli according to the package (the one I used only took 3 minutes to make after bringing the water to a boil). Then drain and mix it in with the sauce. Enjoy!!!