Pumpkin Ravioli with Sage Butter & Hazelnut Crumb

Story

Did you know that Italians adore the delicate and sweet flesh of pumpkin in their pasta dishes? In fact, so amorous is il bae paese for a cube or two of zucca (pumpkin) that they have laid claim to the notable title of 8th largest pumpkin producer in the world, with Venice growing them since the 5th century. Pasta ripiena (filled pasta) with pumpkin is a speciality of the regions surrounding the river Po, including Emilia-Romagna and Lombardia. The exact origin of pumpkin ravioli is hotly debated, as both Mantova and Ferrara have early records of this dish, and therefore both take credit.

In any case, in homage to these gastronomic - and pumpkin - centres of Northern Italy, this week we've filled our fresh ravioli with a beatifully orange and sweet-fleshed pumpkin filling. Burro e salvia - sage butter - accompanies the ravioli as sage is well-recognised as a fantastic pairing for pumpkin and other squash, tempering their sweetness and adding an earthy, savoury flavour. To complete this dish, we've provided a crunchy crumb made from crushed nocciole (hazelnuts) which we source from Piemonte; indeed Piemontese hazelnuts are some of the world’s finest – and we hope you’ll agree they are a consummate pairing for this special pasta ripiena. A smattering of Italian grated cheese completes the dish perfectly.

Note: Please consume or freeze our pasta and sauces within 2 days of delivery. 

Ingredients

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Recipe Card

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Nutrition

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