Did you know that Italians adore the delicate and sweet flesh of pumpkin in their pasta dishes? In fact, so amorous is il bel paese for a cube or two of zucca (pumpkin) that they have laid claim to the notable title of 8th largest pumpkin producer in the world. Pasta ripiena (filled pasta) with pumpkin is a specialty of the regions surrounding the river Po, including Emilia-Romagna and Lombardia. 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.
In any case, in homage to these gastronomic - and pumpkin - centres of Northern Italy, this week we’ve filled our fresh ravioli with a beautifully orange and sweet-fleshed pumpkin filling. Burro e salvia - sage butter - accompanies the ravioli, as sage is well-recognised as a fantastic pairing for pumpkin and other squash, tempering their sweetness and adding an earthy, savoury flavour. A smattering of Italian grated cheese completes the dish perfectly.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
Allergens in BOLD & CAPITALISED:
Pasta (Durum WHEAT Semolina, WHEAT Flour “00”, Liquid Pasteurized EGGS (24%), Water), Filling (Pumpkin (33%), Ricotta Cheese (Pasteurised Cow’s MILK, Cream (MILK), Salt, Acidity Regulator; Lactic Acid), Grana Padano (Cow’s MILK, Salt, Rennet, Preservative: EGG Lysozyme), Shallots, Butter (MILK), Potato Flakes, Sage, Salt, White Pepper)
Butter (MILK) (87%), Sage (10%), Salt, Black Pepper
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme
Find this week's recipe cards, complete with cooking methods, in our handy Recipes Archive .
Calories per serving: 636kcal
Following nutritional information is per 100g:
- Energy 1113kJ
- Calories 267kcal
- Fat 14.2g
- Of which saturates 7.2g
- Carbohydrates 25.9g
- Of which sugars 5.7g
- Protein 8.7g
- Salt 1.0g