In a special collaboration with Chef Renato Bernardi, we’ve created a collection of refined recipes, designed for you to recreate in your own kitchen using our premium products. Each month, we bring you a new recipe, and for November, we’re presenting a dish that is a true culinary masterpiece: Porchetta-Filled Ravioli with Pumpkin, Amaretti, and Mostarda. This recipe blends Italian tradition with a touch of creativity, resulting in a dish rich in contrasting flavors and textures.
INGREDIENTS FOR 4 SERVINGS:
- Whole eggs: 4
- Egg yolks: 2
- 00 flour: 200g
- Durum wheat flour: 150g
- White wine: as needed
- Salt and white pepper: as needed
- Extra virgin olive oil: as needed
- Pumpkin: 200g
- Shallot: 50g
- Thyme: as needed
- Sage: as needed
- Buffalo butter: 100g
- Chili pepper: as needed
- Sheep’s milk ricotta: 100g
- Amaretti: 40g
- Mostarda di Cremona: 60g
- Parmigiano Reggiano: as needed
METHOD:
- Prepare the egg pasta by mixing the eggs, flour, a pinch of salt, and wine, adding water as needed. Let the dough rest.
- In a pan with a drizzle of oil, sauté the chopped shallot, then add the diced pumpkin, chili pepper, and thyme. Season with salt and pepper. Once cooked, stir in some mostarda and crumbled amaretti.
- Finely chop the porchetta and mix it with the ricotta and Parmigiano Reggiano. Roll out the egg pasta and form the ravioli with the porchetta filling.
- Boil the ravioli, then sauté them in a pan with hot butter and sage leaves.
- Arrange the pumpkin sauce on the bottom of the plate, place the ravioli on top, and garnish as desired. Serve the dish hot.
This dish represents a perfect fusion of autumnal pumpkin flavors and the richness of porchetta, with a final touch from the crunchiness of amaretti and the pungent aroma of mostarda. Porchetta-Filled Ravioli with Pumpkin, Amaretti, and Mostarda is an ideal choice for a special dinner where you want to impress your guests with a dish that speaks of tradition, yet with a clear note of originality and innovation.
