The origin of ravioli filled with pumpkin born in Mantova (North of Italy) and in the surrounding area. Quite all the Italian culinary tradition comes from the necessity of poor people to combine together the cheapest ingredients in order to make their dishes tastier. In this region, for example, it has been used the Mantovana pumpkin due to its large availability and because was affordable for the less wealthy family of 1500DC.
The tradition wants the filling made with fruit mustard, nutmeg, Amaretti biscuits and Grana Padano cheese (similar to his famous brother, the Parmesan cheese). Some variants come with the absence of mustard or the presence of just pumpkin puree and ricotta.
Inspired by the opportunity to work using the astounding Zerbinati pumpkin (click here to find out more info about this product)
For 4 people
FOR THE FILLING
- 500g Pumpkin (for this recipe it has been used the Zerbinati Pumpkin)
- tyme, sage, rosemary
- 3 cloves of garlic unpeeled
- 170g grated dry aged Pecorino Pugliese ( for more information regarding the different variety of pecorino, check out our article http://https://www.5chefsproject.com/pecorino/)
- 1 medium egg
- 1/2 tsp of nutmeg
- salt and pepper
also 500g fresh pasta dough ( recipe soon available on our website)
FOR THE CONDIMENT
- 250g full fat pork mince
- 1 Italian sausage deskinned (is not necessary, in case just add some fennel seeds)
- 1 medium-sized carrot
- 2 stems of celery
- 1 clove of garlic
- 1 small white onion
- goose fat or spreadable lard
- 30g butter
- sage, thyme, rosemary
- 125ml red wine
- 50g grated dry aged Pecorino Pugliese to add to the ragu' (keep some to sprinkle on top of the dish before serving).
PREPARING THE FILLING
- Cut the pumpkin into big pieces then roast it in the oven at 180C for 45 minutes with sage, thyme, rosemary, unpeeled garlic, salt pepper and extra virgin olive oil (during the last 15 minutes cover the pumpkin with a thin layer of kitchen foil).
- When the time has come, mash with a fork, it into a bowl, the roasted garlic (before being mashed the garlic needs to be peeled). Add egg, pecorino, nutmeg, salt and pepper (taste it and adjust it as you more like). You should have by now a creamy semy hard mixture, which will make your filling ready and easy to handle.
- Strech the pasta dough as thin as possible ( around 2mm), make squares section of 4cm, place half tsp of the filling in the middle and seal it. ( follow us on Instagram to see our explicatory video on how we made our ravioli)
- Prepare the sofrito in a large heavy-based pan with extra virgin olive oil. When hot, add finely chopped carrot, celery, garlic and onion to stir-fry until soft.
- When the sofrito is ready, add pork mince, deskinned sausage, salt, pepper and the herbs. With a wooden spoon crumble the meat, as soon as the pan will be hot again and the pork starts to turn whiteish, add the wine and give it a good stir.
- Let the wine evaporate almost completely then add the lard.
- Cover the pan and leave the ragu' to cook on a low heat (it must be covered for not losing the moist). Once it's fully cooked turn off the heat and just then, add butter.
- When the ragu' is almost ready, boil the water in a deep pot then add salt (check Cacio e Pepe recipe to find out why you should wait for the boiling point before adding the salt to the water before cooking pasta http://https://www.5chefsproject.com/cacio-e-pepe/). Cook the ravioli ( Tip: usually fresh pasta needs to float to the top of the pot to be ready, around 2/3 min).
- Now, add to the warm ragu' (Tip2: only when the pasta is ready and not before) the pecorino and stir all together until it gets creamy.
- Drain the ravioli, place them in a clean bowl and season them with the condiment. Serve it with ground fresh pepper and a sprinkle of pecorino.
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Zerbinati Pumpkin and Fennel Italian sausages are available on: