Pasta ripiena (filled pasta) alla zucca (with pumpkin) is a specialty of the Italian regions surrounding the river Po, notably Lombardia and Emilia-Romagna. And whilst the exact origin of pumpkin ravioli is hotly debated, as both Mantova and Ferrara have early records of this dish, and therefore both take credit, we have our suspicions that Lombardy may just have the stronger claim. Despite its small size compared to most global producers, Italy is the world’s 8th largest provider of pumpkins, proof of Italian adoration for this delicate, fleshy fruit in its staple pasta dishes. In fact, Venzone, a commune in the northeastern corner of Italy, boasts the world’s largest pumpkin festival. This annual event attracts many visitors every year and is rooted in the culinary history that has evolved around la zucca.
In homage to the cuisine of Lombardia, the region we are visiting on this week’s leg of our winter tour, we have carefully filled each raviolo with a mix of seasonal pumpkin, which has a sweet, comforting property. To serve, we anoint our pasta with a Lombard-style burro e salvia (sage butter). Given its rich, savoury impression, sage is a fantastic herb to pair with pumpkin, helping to cut through its sweetness. Top with a sprinkling of Italian cheese for an authentic taste of this classic dish, buon appetito!
INGREDIENTS
Allergens in BOLD & CAPITALISED:
Pasta (Durum WHEAT Semola, Soft WHEAT Flour, Pasteurized EGG (24%), Water), Filling (Pumpkin (90%), Sage (0.9%), Salt, Black Pepper, Natural Flavour), Rice Flour
Butter (MILK) (87%), Sage (10%), Salt, Black Pepper
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme
RECIPE CARD
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NUTRITION
Calories per serving: 538kcal
Following nutritional information is per 100g:
- Energy 975kJ
- Calories 234kcal
- Fat 10.3g
- Of which saturates 5.5g
- Carbohydrates 29.0g
- Of which sugars 1.5g
- Protein 5.4g
- Salt 1.0g
