Name: Tortelli di Zucca (Pumpkin Ravioli)
Prep time: 1 h 30 min
Cook time: 1 h
Total time: 2 h 30 min
Yield: Makes about 30 large ravioli; serves 4 as a main course
Cuisine: Italian
Ingredients: home-made pasta made with 4-5 eggs and 450-550 g (1 lb 2 oz) flour; 625 g (1¼ lb) butternut squash; 1 tablespoon vegetable oil; 1 sweet potato, weighing about 375 g (12 oz); 2 pinches of grated nutmeg; 75 g (3 oz) parmesan cheese, grated finely; salt and pepper; 4 large fresh sage leaves, snipped; 75 g (3 oz) unsalted butter; 50 g (2 oz) parmesan cheese, grated; 2 garlic cloves, crushed lightly with the flat of a knife

Preparation info

Makes about
30
large ravioli

Difficulty
Medium
Ready in
2 hr 30

Appears in

Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

About

After years of trial and error I have found that the nearest to an Italian pumpkin is a butternut squash mixed with a little sweet potato. Both these vegetables are plentiful in the autumn.

This dish from Northern Italy is typical of the flavours of the Renaissance, when sweet and savoury ingredients were freely mixed.

Like other home-made ravioli, this is not fast food. The filling can be made a day in advance and the ravioli can also be prepared a day in advance and kept,