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Pumpkin ravioli

  • 1 hour and 5 minutes
  • Medium
  • First Courses


  • 2 lb pumpkin
  • 5 oz amaretti cookies or macaroons
  • 7 oz mustard
  • 5 oz grated Grana Padano cheese
  • nutmeg
  • 1 egg
  • breadcrumbs
  • salt


Clean the pumpkin, remove skin and seeds, then steam, boil or bake it: once cooked, drain it. Pass the pumpkin through a sieve and mash with a fork to obtain a smooth cream.

Add the ground macaroons, the mostarda, cheese, a pinch of salt, a pinch of nutmeg and a whole egg, the breadcrumbs (you can add a pinch of sugar if the pumpkin is not very sweet). Actually, the filling must not be too sweet.

The texture as well as the heat must be correct. It is all a matter of a delicate balance.

Leave the mixture to rest in a warm room. The pasta dough must be rolled out into thin layers and cut into rectangles about 3.2x 1.6 inches. In the centre of each rectangle place a dollop of filling. Fold over making ravioli about 1.6 inches long, which must be sealed pressing the edges with a fork teeth.

Cook in boiling salted water.

When they come to the surface they are done. Dress with melted butter and grana-type cheese.