In a special collaboration with Chef Renato Bernardi, we have created a collection of fine recipes designed to be replicated in your kitchen with the help of our excellent products. Each month we bring you a new recipe, and for the month of November we present a dish that is a true culinary masterpiece: Raviolo stuffed with porchetta with amaretti pumpkin and mustard. This recipe combines Italian tradition with a touch of creativity, resulting in a dish rich in contrasting flavors and textures.


  • Whole eggs: 4
  • Egg yolks: 2
  • 00 flour: 200g
  • Durum wheat flour: 150g
  • White wine: q.b.
  • Salt and white pepper: q.b.
  • Extra virgin olive oil: q.b.
  • Pumpkin: 200g
  • Shallot: 50g
  • Thyme: q.b.
  • Sage: q.b.
  • Buffalo butter: 100g
  • Hot pepper: q.b.
  • Sheep's milk ricotta cheese: 100g
  • Macaroons: 40g
  • Cremona mustard: 60g
  • Parmesan cheese: q.b.


  1. Prepare the egg dough by mixing the eggs, flour, a pinch of salt and wine, adding enough water. Let the dough rest.
  2. In a skillet with a drizzle of oil, sauté the chopped shallot, then add the diced pumpkin, chili pepper and thyme. Adjust for salt and pepper. When cooked, incorporate a little mustard and the crumbled macaroons.
  3. Finely chop the porchetta and mix it with the ricotta and Parmigiano Reggiano. Roll out the egg pasta and form ravioli with the porchetta filling.
  4. Boil the ravioli and then season them in a pan with hot butter and sage leaves.
  5. Arrange the pumpkin sauce on the bottom of the plate, lay the ravioli on top and decorate as desired. Serve the dish piping hot.

This dish is a perfect fusion of the autumn flavors of pumpkin and the richness of porchetta, with a final touch given by the crunchiness of amaretti and the pungent aroma of mostarda. Raviolo stuffed with porchetta with amaretti pumpkin and mustard is an ideal choice for a special dinner, where you want to impress your guests with a dish that speaks of tradition, but with a clear note of originality and innovation.

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