Mantova-Style Pumpkin Pasta, Perfect for Fall

Name: Mantova-Style Pumpkin Pasta, Perfect for Fall
Cook time: 30 minutes
Cuisine: Italian
Ingredients: 1 small sugar pumpkin or kabocha squash 4 tablespoons butter; plus more as needed ¼ cup chopped mostarda or peeled; thinly sliced ripe pear 4 tablespoons grated Grana Padano or Parmigiano-Reggiano cheese; plus more for serving Salt and pepper; to taste Freshly grated nutmeg; to taste 1 pound short pasta 1 large egg; beaten 4 to 5 leaves fresh sage 2 amaretti cookies; gingersnaps or toasted sliced almonds; crushed Aged aceto balsamico or “condimento” balsamico; to finish

Primo

Francine Segan | Sat, 12/04/2021 - 06:38

Difficulty Level

Low

Cooking Time

30 minutes

Cost

Low

The concept of using the filling for traditional ravioli, cappelletti and tortelli recipes as the sauce for pasta is very liberating! It was popularized by the famous Italian chef Gualtiero Marchesi, who first introduced “open ravioli” back in the 1980s.

These days, many pressed-for-time Italians forgo ravioli making and instead turn the filling into a free-form sauce for pasta. The flavors are the same and it saves time. In this case, the name comes from the ma

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Mantova-Style Pumpkin Pasta, Perfect for Fall

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