FREE DELIVERY ON ORDERS OVER £40 (T&C apply)
£12.83
Pumpkin Cappellacci (or Tortelli) with Bolognese Sauce is part of the culinary tradition of Ferrara in the Emilia Romagna Region. This recipe can be traced back to the 16th century when the much-loved egg pasta squares of Duke Alfonso II d’Este, have always been a dispute between the city of Ferrara and the city of Mantua for its filling. As a matter of fact, the filling ingredients change radically depending on the area, but the sweet taste of the pumpkin baked in the oven – which makes them so special, remains the same.
Our recipe follows one of the traditional recipes. We use sweet delica pumpkin grown by our pumpkin farmer Armando in Italy. We gently bake it and then blend it with a specially selected Italian ricotta so that the filling becomes creamier and smoother. Finally, we add a touch of nutmeg and parmesan cheese to enrich the flavour.
In this classic dish, we suggest our signature Pumpkin Ravioli in a “Ferrarese” way, which is combined with our homemade Bolognese sauce slowly cooked for hours. We also suggest finishing the dish with a generous sprinkle of Parmesan Cheese.
Order our Pumpkin Ravioli with Bolognese Sauce to receive the ingredients to prepare a meal for 2 people in one click! It contains pasta, sauce and Parmesan topping.
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Please note: The picture shown is for illustration purposes only. You will receive what is listed above, to cook in your kitchen. The picture indicates one of the possible combinations you can do with the products included.
Fresh: Cook for 4-5 minutes in boiling water.
Frozen: Cook for 5-6 minutes in boiling water.
Buon Appetito!
Pumpkin Ravioli: Pasta (50%): Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine), Free Range Pasteurised Egg (30%), Durum Wheat Flour, Salt, Water. Filling (50%)): Pumpkin (54%)), Ricotta cheese (Milk), Italian grated cheese (Milk, Salt,, Vegetarian Rennet, Preservative: Egg Lysozyme), Breadcrumbs (Wheat Flour, Salt, Yeast), Salt, Nutmeg. Dusted with rice flour.
Bolognese Ragu: Tomato (31%), Water, Beef (21%), Onion, Celery, Carrots, Tomato puree, Olive Oil, White wine, Salt, Black Pepper, Bay Leaf.
Parmesan: Milk, Salt, Rennet.
Wheat, Egg, Milk, Celery.
Produced in a factory that handles Wheat, Egg, Milk, Nut, Mustard, Crustacean, Fish, Celery and Soy.
| Energy (KJ)/100g | 858 |
|---|---|
| Energy (Kcal)/100g | 204 |
| Fat/100g | 5.9 |
| Of which Saturated/100g | 2.9 |
| Carbohydrate/100g | 26.6 |
| Of which Sugar/100g | 1.5 |
| Protein/100g | 10.6 |
| Salt/100g | 0.9 |
Keep refrigerated at 0-5C.
Fresh Pasta: Once opened, consume within 2 days.
Longer Shelf-Life: Once opened, consume within 3 days.
Suitable for freezing.
Freeze on day of purchase and consume within 3 months. Cook from frozen.
Our recipe follows one of the traditional recipes. We use sweet delica pumpkin grown by our pumpkin farmer Armando in Italy. We gently bake it and then blend it with a specially selected Italian ricotta so that the filling becomes creamier and smoother. Finally, we add a touch of nutmeg and parmesan cheese to enrich the flavour.
In this classic dish we suggest our signature Pumpkin Ravioli in a “Ferrarese” way, which is combined with our homemade Bolognese sauce slowly cooked for hours. We also suggest to finish the dish with a generous sprinkle of Parmesan Cheese.
