“Escaped” Pumpkin Tortelli | Tortelli Scappati di Zucca alla Mantovana
The concept of using the filling for traditional ravioli, cappelletti and tortelli recipes as the sauce for pasta is very liberating! It was popularized by the famous Italian chef Gualtiero Marchesi, who first introduced ravioli aperto “open ravioli” back in the ‘80s.
Nowadays, many Italians, pressed for time, forgo ravioli making and turn the filling into a free-form sauce for pasta. The flavors are the same and it saves time. In this case, the name comes from the many v
Subscribe today to gain unlimited access to all of our exclusive Italy intel and much more. For less than the cost of a cappuccino per week, you'll have access to invaluable insights and resources that will enhance your Italian experience.
Join now and start exploring Italy like a local!
Already a member? Sign in here.
