Mantova Style Pumpkin Ravioli

📍 Origin: Mantua – Lombardy  ·  🌱 Vegetarian  ·  ⚠️ Allergens: gluten, eggs, dairy, almonds (amaretti), mustard

“Ravioli alla Mantovana” or Pumpkin Ravioli are pockets of fresh pasta made with flour and eggs. Just like the Italian name suggests, this ravioli type is from Mantova.

Ravioli are a fresh type of pasta: you can keep them for up to two days in the fridge, so you’ll have to finish them… good news!

We fill these precious cushions with a delightful blend of pumpkin, nutmeg, and parmesan, resulting in a robust yet sweet flavour. You then toss them in sage-infused brown butter and top them with crushed amaretti biscuits.

The ancestor of the pumpkin, as we know it today, arrived in Italy thanks to the Spanish conquistadors. The first examples of pumpkin were few and expensive, inevitably allowing their diffusion only among the rich and noble classes. Initially, the pumpkin was considered an object of display, and it seems that Isabella d’Este pioneered its culinary use. The Duchess of Mantua (Mantova) gave the pumpkin to the palace chefs in order to waste as little of the precious fruit as possible. The pumpkin pulp was really sweet and tasty, but something was missing. The chefs, therefore, decided to add quince mustard to give a more pungent flavour: the filling for pumpkin ravioli was born.

Allergens & Dietary Needs

Allergens. Pumpkin Ravioli contain nutmeg, flour, eggs, amaretti biscuits and mostarda (fruit mustard). Please contact us in advance if you need any dietary alterations.

If you enjoy learning fresh pasta, you may also have a look at Ravioli filled with ricotta and spinach and Tagliatelle with Bolognese sauce.

Want more vegetarian dishes? Here are a few: Sicilian Eggplant Caponata, Eggplant Parmigiana, Orecchiette Norma Style, and Gnocchi with Sorrentina Sauce.

Learn to Make Pumpkin Ravioli in Genoa

Add Pumpkin Ravioli to your menu: choose it as one of your three recipes and cook it step by step with chef Lucrezia in her home kitchen in Genoa, then sit down to enjoy it with a glass of Italian wine. You will receive the written recipe by email, so you can make it again at home.

Popular Dishes

• Pesto and Trofie Class
• Tagliatelle Bolognese Sauce
• Gnocchi with Sorrentina Sauce
• Eggplant Parmigiana
• Ravioli filled with ricotta and spinach
• Lasagna with Bolognese Sauce