“Ravioli alla Mantovana” or Pumpkin Ravioli are fresh pasta pockets of dough made with flour and eggs. Just like the Italian name suggests, this ravioli type is from Mantova.
Ravioli is fresh type of pasta, and you can store it for a maximum of two days in the fridge or in a dry place. So you have to finish it…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 topped 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) delivered 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. Pumpkin Ravioli contains nutmeg, flour, eggs, amaretto biscuits, and apple mustard. Please contact us in advance if you need any dietary alterations.
If you are into 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.