🎃 Pumpkin ravioli (ravioli di zucca)

Name: Pumpkin ravioli (ravioli di zucca)
Total time: 90 min
Yield: 4
Cuisine: Italy · Lombardy (Mantua)
Ingredients: 300 g fresh egg pasta dough; 500 g pumpkin, peeled and cubed; 40 g amaretti biscuits, crushed; 60 g parmesan, grated; 40 g butter; Salt, black pepper and a pinch of nutmeg

Origin: Italy · Lombardy (Mantua)

412kcal

per serving · 250 g

165kcal

per 100 g

16 gProtein6.5 g / 100 g

18 gFat7 g / 100 g

50 gCarbs20 g / 100 g

Ravioli di zucca are fresh egg-pasta parcels filled with roasted pumpkin, crushed amaretti biscuits and grated parmesan. The filling is gently sweet and savoury at once, with a soft, velvety texture against the thin pasta. They are usually served simply with melted butter and a little more parmesan on top.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: amaretti biscuits, parmesan, butter

Contains glutenbecause of: pasta

Contains dairybecause of: parmesan, butter

Not keto20 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk ⚠ Tree nuts

What it is made of

pastapumpkinamaretti biscuitsparmesanbutter

Recipe

4 servings90 min

Ingredients

300 g fresh egg pasta dough
500 g pumpkin, peeled and cubed
40 g amaretti biscuits, crushed
60 g parmesan, grated
40 g butter
Salt, black pepper and a pinch of nutmeg

Method

Roast the pumpkin at 200 °C for about 30 minutes until soft, then mash it until smooth.
Mix the pumpkin with the amaretti, half the parmesan, nutmeg, salt and pepper.
Roll the pasta thinly, place teaspoons of filling on it, cover with a second sheet and cut into ravioli, pressing out air.
Boil the ravioli in salted water for 3–4 minutes until they float.
Toss with melted butter and serve with the remaining parmesan.

How to make it lighter

Use half the butter and loosen it with a spoonful of the pasta water — 1 tbsp butter ≈ 100 kcal.
Serve a smaller plate of ravioli alongside a large green salad.
Grate the parmesan finely: a little covers more surface and goes further.

History

Pumpkin-filled pasta is closely associated with Mantua and the surrounding Po Valley, where the related tortelli di zucca are a traditional Christmas Eve dish. Its sweet-savoury filling is often said to echo Renaissance court cooking, which liked to mix sugar and spice with savoury food.

Count it in one photo

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →