“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
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