Name: Ravioli con la Zucca Barucca (Pumpkin-Filled Ravioli)
Yield: Serves 6
Cuisine: Italian
Ingredients: 1½ pounds dough for Fresh Egg Pasta; 1 cup chopped mostarda di frutta (optional); Dried bread crumbs, if needed; 1 sugar pumpkin, kabocha, or butternut squash, 2½ pounds; ½ cup chopped toasted hazelnuts or almonds (optional); Freshly grated nutmeg to taste; ½ cup chopped raisins (optional); 1 cup grated Parmesan cheese; 1 tablespoon chopped fresh sage; 6 tablespoons unsalted butter, melted and kept hot; 1 cup crushed amaretti or ground toasted almonds (optional)

Preparation info

Serves
6

Difficulty
Medium

Appears in

Cucina Ebraica

By Joyce Goldstein

Published 1998

About

Pumpkin arrived in Italy via the Spanish and Portuguese Jews after the Inquisition. Although popular in Ancona and Ferrara, these much-loved ravioli are a specialty of Mantua, where a sizable Jewish community thrived during the reign of the Gonzaga family. The pumpkin filling may include the addition of crunchy amaretti (almond macaroons), ground toasted almonds, chopped raisins, or mostarda di frutta, a condiment of candied fruit in a mustard-flavored syrup that is a specialt