Pumpkin Ravioli Agrodolce
Ingredients
Preparation
Heat a large sauté pan over medium heat. Add the olive oil and cook the roughly chopped garlic for 1–2 minutes, until fragrant.
Add the red wine vinegar and let it reduce for about 10 minutes. Stir in the honey and continue reducing for 2–3 minutes. Add the butter and cook until melted and the sauce is slightly thickened and glossy, about 3 minutes. Lower the heat while the ravioli cooks.
Meanwhile, bring a large pot of salted water to a boil. Cook the ravioli for 6–8 minutes, until tender. Drain the ravioli and add them to the pan with the sauce, tossing gently to combine. Add a spoonful of pasta water and toss until the sauce is smooth and emulsified.
Borgatti’s Pumpkin & Ricotta Ravioli with Agrodolce Sauce brings sweet, savory, and tangy fall flavors together in one simple pasta dish. Our creamy Pumpkin & Ricotta Ravioli is tossed in a glossy agrodolce sauce made with red wine vinegar, honey, garlic, butter, and olive oil.
The recipe is inspired by zucca in agrodolce, a traditional Sicilian sweet-and-sour squash dish in which pumpkin or winter squash is fried or roasted and paired with vinegar, sugar, and garlic. Here, those classic sweet-and-sour flavors complement the pumpkin and ricotta filling for a cozy autumn ravioli recipe with a Sicilian-inspired twist.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.
