Pumpkin Ravioli with Bolognese Sauce

Category, DifficultyBeginner
Yields1 Serving
Prep Time2 minsCook Time3 minsTotal Time5 mins

Pumpkin Cappellacci (or Tortelli) with Bolognese Sauce is part of the culinary tradition of Ferrara in the Emilia Romagna Region. This recipe can be traced back to the 16th century where the much loved egg pasta squares of Duke Alfonso II d'Este, have always been a dispute between the city of Ferrara and the city of Mantua for its filling. As a matter of fact, the filling ingredients change radically depending on the area, but the sweet taste of the pumpkin baked in the oven - which makes them so special, remains the same.

Our recipe follows one of the traditional recipes. We use sweet delica pumpkin grown by our pumpkin farmer Armando in Italy. We gently bake it and then blend it with a specially selected Italian ricotta so that the filling becomes creamier and smoother.  Finally, we add a touch of nutmeg and parmesan cheese to enrich the flavour.

In this classic dish we suggest our signature Pumpkin Ravioli in a “Ferrarese” way, which is combined with our homemade Bolognese sauce slowly cooked for hours. We also suggest to finish the dish with a generous sprinkle of Parmesan Cheese.

INGREDIENTS

250 g La Tua Pasta Ravioli Pumpkin
270 g Bolognese Sauce
30 g Parmigiano Reggiano

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BUY NOW THE INGREDIENTS TO MAKE THIS RECIPE

By clicking the below button you will add to the basket:

  • 1 x 250g La Tua Pasta Ravioli Pumpkin
  • 1 x 270g Artisan Bolognese Sauce
  • 1 x 30g Parmigiano Reggiano

You will also be able to remove the ingredients you might already have at home!

Buy now our ingredients

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METHOD

1

In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water.

2

Bring the water to a gentle boil and put in the Ravioli

3

Cook for 3 – 4 and a half minutes depending on preference

4

Gently heat the Bolognese sauce in a frying pan without burning and transfer the Ravioli using a slotted spoon making sure that some of the starchy pasta waster makes it into the pan with the Bolognese sauce. (The starchy pasta water is part of the dish.) You can always add 1 tablespoon of pasta water after if you would like.

5

Gently coat the ravioli with the sauce, plate and garnish with Parmesan

6

Buon Appetito!

Ingredients

 250 g La Tua Pasta Ravioli Pumpkin
 270 g Bolognese Sauce
 30 g Parmigiano Reggiano

Directions

1

In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water.

2

Bring the water to a gentle boil and put in the Ravioli

3

Cook for 3 – 4 and a half minutes depending on preference

4

Gently heat the Bolognese sauce in a frying pan without burning and transfer the Ravioli using a slotted spoon making sure that some of the starchy pasta waster makes it into the pan with the Bolognese sauce. (The starchy pasta water is part of the dish.) You can always add 1 tablespoon of pasta water after if you would like.

5

Gently coat the ravioli with the sauce, plate and garnish with Parmesan

6

Buon Appetito!

Pumpkin Ravioli with Bolognese Sauce

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