Ravioli di Zucca

Ravioli di Zucca

Ahh Ravioli. One of the most loved dishes of Italy! 

Little pockets of fresh pasta filled with meat, cheese, or vegetables served in a variety of sweet, spicy, and savory sauces. 

Ravioli have been enjoyed in Italy since the 14th century. At the court of the Gonzagues, stuffed pasta was offered to noble visitors as a royal treat! 

But what about the Italian Christmas Eve classic, Ravioli di Zucca (Squash Ravioli)? 

Well, it all started when farmers began growing squash in Northern Italy after it was brought back by explorers from South and Central America. The Italian nobility quickly became enamored with this vegetable curiosity, and by the 16th century, it was widely eaten in several of Italy’s northern cities.

Then in 1584, Giovanni Battista Rosetti, a nobleman and scholar from Florence, had the idea of putting this trendy new vegetable inside a pocket of fresh pasta! In his recipe, he featured ginger and cinnamon, highlighting the dishes now signature sweet-savory characteristics.

What started with a Florentine scholar’s love of a then-unique combination of flavors has inspired countless sweet-savory pasta recipes throughout Italy. In Bergamo, there is now a pasta stuffed with meat and pears! The success of these recipes always depends on the right balance of ingredients; just enough sweetness to highlight the dish's savory elements, without overpowering the dish. 

But back to Ravioli di Zucca. Our chef created this delizioso Ravioli di Zucca recipe with inspiration from Northern Italy where this dish is made with a secret ingredient: amaretti biscuits!

We hope you enjoy making (and eating!) Ravioli di Zucca in your home, just as our family will be here in Italy this Christmas.

– Julia & Camillo

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