Lidia Bastianich notes that the traditional filling of pumpkin ravioli is simple. Instead of the traditional roasted Mantova squash, she uses butternut here and says it's a good substitute. She also uses crushed amaretti cookies, breadcrumbs, eggs, and grated Grana Padano or Parmigiano Reggiano, so the filling is not too sweet. In the northern Italian city of Mantova, they add mostarda di Mantova, a chutney of preserved local fruit in syrup. It's usually a combination of pears, apricots, and cherries with some mustard powder added, which makes it piquant. Here, Bastianich substitutes golden raisins.
This recipe is reprinted from the 2025 book “Lidia’s The Art of Pasta”:
