Antonio Carluccio’s Pumpkin Ravioli


This speciality comes mainly from Cremona in Lombardy, and it offers a union of sweet and savoury which is unique in Italian gastronomy

Based on the very humble pumpkin, the other ingredients of the ravioli – the almond-flavoured biscuits, known as Amaretti and the sweet-sour preserved mostarda fruits – offer a delightfully rich contrast.

• 300g Fresh egg pasta
• salt and pepper, to taste
• 60g parmesan, freshly grated

For the filling:
• 550g orange-fleshed pumpkin
• olive oil
• 100g amaretti biscuits, crumbled
• 100g mostarda di cremona fruits, cut into small cubes

For the sauce:
• 80g unsalted butter
• 10 fresh sage leaves

1 Preheat the oven to 200°C. Cut the pumpkin into medium-sized pieces, and place in a roasting tray. Sprinkle with a little oil, and roast in the oven for about 30 minutes or until soft. Spoon the flesh from the skin, which you discard, and purée the flesh.
2 Mix the pumpkin pulp (which mustn’t be too wet) with the crumbled Amaretti and the chopped mostarda fruits to obtain a chunky paste.
3 Roll out the pasta dough, by hand or machine, to a thin sheet 1mm thick and cut out 32 circles of pasta 6cm in diameter. Put a little of the filling, about 1 tsp, in the centre of half the circles.
4 Place the remaining circles on top and press around the border to seal them well. Wetting the borders with water helps to make it stick. The result will be 16 tortelli (4 per person).
5 Cook the pasta in plenty of boiling salted water for 5–6 minutes or until al dente. Meanwhile, melt the butter until foaming in a small pan, along with the sage leaves.
6 Drain the tortelli, and toss them with the butter and sage. Divide between warmed plates and serve sprinkled with grated Parmesan.

Recipe courtesy of Antonio Carluccio, extracted from Pasta 


The site for those with a gluttonous appetite for food and travel.

Leave a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.