Mantova-Style Pumpkin Pasta, Perfect for Fall

Sat, 12/04/2021 - 06:38
Pasta alla zucca
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 many varieti

Unlock the full story

Elevate your experience by becoming a Premium Member today and unlock limitless access to our exclusive Italy intelligence along with a host of members-only perks:

  • Unlimited access to premium digital content

  • Weekly newsletters exclusively crafted for members

  • Bellissimo quarterly digital magazines

  • Buongiorno monthly newsletters

  • Access to a collection of eBooks and mini-guides

  • Exclusive monthly offers and downloads

  • An ItaliaPass Primo membership providing savings of $249+ on your Italy trip

Immerse yourself in the richness of Italy with unparalleled benefits and insights for less than the cost of a cappuccino per week!