Pumpkin Ravioli Stuffing

Preparation info

  • 6–8

    • Difficulty


Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

I personally find the original for this dish rather bizarrely sweet, and in Britain substitute butternut squash for pumpkin. The other enemy of this dish is moisture -squashes are extremely watery, and if this is retained in the ravioli stuffing, it will soak into the pasta and give the envelopes a soggy bottom.


  • 1 kg butternut squash
  • 4 amaretti biscuits
  • 2 tbsp drained


Preheat the oven to 160°C/325°F/Gas 3.

Put the butternut squash into a roasting dish and bake for 1 ½ hours until very tender and colla