Tortelli di Zucca (Pumpkin Ravioli)

Pumpkin Ravioli is a traditional recipe from Northern Italy and there are several versions of this dish that includew Amaretti biscuits, Mostarda, or simply with Parmesan cheese. Chef Francesco Lucatorto teaches us how to make Parma’s version, easy and packed with the flavor of savory pumpkin!

Fill

• 4 oz parmesan (100 gr)
• 1/8 tsp nutmeg
• 1 pinch salt
• 650 g squash cooked and pureed
• 1 egg
• 1 lemon

Pasta dough

• 3 eggs
• 2 3/8 cups flour (300 gr)
• 1 tsp extra virgin oil

To serve

• 4tbsp butter
• 8 sage leaves
• pumpkin seeds

Tools

• knife
• spoon
• grater
• cut board
• pasta maker
• bowl
• pot

About Chef Francesco Lucatorto:

Chef was born in Genova, the world capital of focaccia. After studying the Culinary Arts in Italy (ALMA) he joined 2 Michelin star restaurant Providence under Chef Micheal Cimarusti. He soon began exploring the LA food scene, working for Terroni, Officine Brera, Otium, followed by the opening of Sixth+Mill Pizzeria and most recently Osteria Angelini. His passion for food brought him to discover the beauty of baking, kneading and proofing dough. This coupled with his Ligurian roots resulted in an obsession for focaccia.

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