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    Home » Pasta Recipes

    Pumpkin Ravioli with Sage Butter

    Published: Oct 30, 2016 · Modified: Mar 2, 2024 by Silvana Nava · This post may contain affiliate links

    Pumpkin ravioli (Tortelli o Ravioli di Zucca) is a traditional dish of Lombardy, a region in northern Italy. In particular they are famous in the city of Mantua (Mantova).

    Pumpkin Ravioli Recipe is very ancient. The original recipe dates back to the Renaissance, when Gonzaga family ruled Mantua.

    Nowadays Pumpkin Ravioli recipe can be tasted in the whole Lombardy, throughout fall season. But in Mantua you can taste it also during Christmas time because it's the official Christmas' Eve dish.

    pumpkin ravioli

    Jump to:
    • Pumpkin Ravioli Traditional Recipe
    • Ingredients
    • Instructions

    The peculiarity of Pumpkin Ravioli original recipe is in using into the filling two very special characteristic ingredients of Lombardy: Quince or Pears Mustard and Amaretti biscuits.

    Read also:

    • How to make pumpkin gnocchi
    • Italian Squash Casserole
    • Pumpkin Lasagna
    • Ravioli recipe

    Pumpkin Ravioli Traditional Recipe

    • Prep Time: 2 H
    • Cooking Time: 15 Min
    • Serving: 4

    Ingredients

    For Fresh Egg Pasta (40 ravioli)

    • 100 g (3,5 oz or 1 cup) of “00” Soft Wheat Flour
    • 100 g (3,5 oz or 1 cup) of durum wheat flour
    • 2 eggs of at least 70 g (2,5 oz) each (1 egg every 100 g of flour)

    For the Filling

    • 350 g (12,4 oz) of baked Mantua pumpkin (or cheese pumpkin or calabaza squash)
    • 80 g (2,8 oz ) of Amaretti cookies
    • 50 g (1,8 oz) of quince or pear Mustard
    • 100 g ( 3,5 oz) of dried bread crumbs
    • 100 g ( 3,5 oz ) of grated Grana Padano cheese
    • 1 egg
    • a teaspoon of grated nutmeg
    • a pinch of salt

    For the Sauce

    • 70 g ( 2,5 oz ) of unsslted butter
    • a few sage leaves
    • grated Parmigiabo cheese to taste

    Instructions

    How to Cook the Pumpkin

    Pumpkin RavioliFirst of all start preparing the ingredients so you are ready to follow Pumpkin Ravioli recipe (1), then bake the pumpkin into the oven (from 45 minutes to an hour depending on the size of the pumpkin) (2).When ready (stick the fork and feel if the pumpkin is already soft), take off the pumpkin pulp with a spoon and remove carefully seeds and filaments (3).

    How to Make the Filling

    Pumpkin RavioliLet it cool in a bowl(4). Now we can start preparing the ravioli filling. Mash the pumpkin pulp with a potato masher or with a food mill (5). Check carefully that there would be no seeds. Next, finely crumble the amaretti with your hands (6-7)

    pumpink ravioli

    Now add amaretti to the pumpkin mashed pulp and stir (8). Take the mustard you have choosen (9) and chop it very finely (do not reduce it to cream).

    pumpkin ravioli

    Finally add the mustard to the filling (10). Then add grated Parmigiano cheese (11) and one egg (12). Stir carefully each time you add an ingredient.pumpkin ravioli

    Now add about a teaspoon of nutmeg or grate it directly onto the filling; this way you'll have much more flavor (13-14). Last ingredients to add: bread crumbs and a pinch of salt (15). If you see that the filling is too watery and soft, increase the portion of bread crumbs to dry it. Stir carefully and let it rest in the fridge.

    How to Make Homemade Pasta for Ravioli

    pumpink ravioli

    Meanwhile, in order to proceed with the preparation of pumpkin ravioli, you have to prepare the fresh egg pasta (16-17-18). For the preparation of homemade pasta, we refer to our recipe that you can find here: How to Make Homemade Pasta.

    How to Make Pumpkin Ravioli

    pumpink ravioli

    Divide the dough into equal parts and roll out one at a time; make strips ½ mm thick and about 10 cm in width (19). Place 2 strips of dough on a work surface, then put on one of them some small doses of filling (the size of a walnut) (20).It's very important that the doses are spaced apart and the same size. Finally cover with the other strip of dough (21).

    pumpink ravioli

    Close with your hands the pasta around the filling: press down to make stick the pasta and let the air out (you can wet the edges with a little water if necessary) (22). Finally cut the pumpkin ravioli with a special pasta wheel (23).Detach the ravioli one by one and place them on a floured tray to keep them from sticking to each other(24).

    How to Cook Pumpkin Ravioli

    pumpink ravioli

    Cook the ravioli in boiling salted water for about 10/15 minutes (25). Occasionally taste the corner's dough to feel if the ravioli are cooked and ready. Pour the butter into a small fry pan and place over low heat. Add the sage leaves and heat for 3 to 4 minutes. Remove from the heat and cover to keep warm. 

    Using a large slotted spoon, lift out the ravioli and transfer to the serving plate. Drizzle the sage butter over the ravioli and add copious grated Grana Padano cheese. Serve immediately (26).

    pumpink ravioli

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    Comments

    1. Deanna says

      September 30, 2022 at 7:37 pm

      This is a great recipe! I love pumpkin ravioli and makes it just like I remember it. It would be nice if you had a link to a printable version.

      Thanks,
      Deanna

      Reply

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    CIAO! Barbara & Silvana here! We are the authors of these amazing Italian recipes. Living in Italy, they are part of our culture, tradition and everyday life. And we want to share them with you all, straight from Italy! Learn more about us! Read our story!

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