Ravioli con la Zucca Barucca

Pumpkin-Filled Ravioli

Preparation info
  • Serves


    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

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