Home Home Biography Home Products Contact Home
The School of Flaunt Handbook!


Blog Roll & Resources

Follow Our Blog

Subscribe to RSS

Subscribe to our RSS Blog with one of these popular web-based RSS feed readers:
  • Subscribe to our RSS Blog with Google RSS Feed Reader
  • Subscribe to our RSS Blog with Yahoo! RSS Feed Reader
  • Subscribe to our RSS Blog with AOL RSS Feed Reader
  • Subscribe to our RSS Blog with NewsGator RSS Feed Reader
  • Subscribe to our RSS Blog with NetVibes RSS Feed Reader
  • Subscribe to our RSS Blog with Rojo RSS Feed Reader
  • Subscribe to our RSS Blog with Pageflakes RSS Feed Reader
  • Subscribe to our RSS Blog with Blog Lines RSS Feed Reader
Or...subscribe with your stand-alone RSS feed reader; copy & paste the following RSS feed URL into your reader:

The School of Flaunt

Back when "Flying Was Fun" Alexandra Smythe and Cate Clarke were Flight Attendants with a Major International Carrier. Prior to Private Jets coming into vogue, Alexandra and Cate traveled in the First Class World, meeting and greeting the top celebrities, politicians who would become Presidents, nouveau riche, and yes the occasional Headline Grabbing Criminal in Handcuffs!

What the two ladies viewed and experienced became fodder for the School of Flaunt, so much money, such bad taste and oh those terrible manners. Something had to be done! Hence, The School of Flaunt Handbook was born. Read More

Share this Article:

Pumpkin Ravioli & Mostarda di Montova | Autumn Flavors

Category: Entrees  |  Permalink

Published: Friday, October 14, 2011

Pumpkin Ravioli & Mostarda di Montova | Autumn Flavors

"Nothing shouts Autumn more than Pumpkins! So for the next few posts I'm focusing on some favorite Pumpkin recipes."

Autumn has to be a chefs favorite time of the year. Harvest time means a terrific opportunity to utilize all kinds of ingredients we don't generally see at any other time of the year, Pumpkins definitely being one of them.

Pumpkins simply scream: Childhood, Jack O' Lanterns, Halloween, Fun, Family & Fall!

For a chef pumpkins also scream many different uses in autumn menu planning. One being a truly delicious pasta dish, pumpkin ravioli, the pumpkin filling we are going to discuss is elegantly enhanced with an addition of Mostarda di Montovana. This basically consists of candied pears and apples and sometimes quince, preserved in a mustard flavored syrup. ( a further explanation mostarda follows at the bottom of this post)

Pasta Dough:


Flour - 300 grams  Italian flour, if not available use "All Purpose",

Eggs - 3- medium seize ( room temperature)

Milk - 2-3 tablespoons

Salt - 1 teaspoon


Place the flour in a bowl or dry work service.  Make a well in the center of the flour and add in the eggs along with the salt and one tablespoon of the milk. (Reserving the other two tablespoons of milk for use only if needed to bind the dough further)

Incorporate all with a wooden spoon, once incorporated use your hands to work the dough into a ball and kneed well. Add some more of the reserved Milk if the dough is to tight to kneed.

Be aware that as you kneed the dough will become more playable and soft, so roll up your sleeves and "Work it!"

Kneed the dough by hand for a good ten minutes this is where the "LOVE" comes into play. Once a smooth playable and slightly pail in color pasta dough is formed. Shape it into a ball, wrap in plastic and let rest in the for approximately a half hour on work surface.

If not making immediately place in the refrigerator, but remove at least 30 minutes before ready to roll as to make sure the dough is not to cold and to prevent tearing.


Pumpkin Filling:


Pumpkin - 1kg - cleaned and removed from the pumpkin shell.

Amaretti cookies - 100 grams

Mostarda Mantovana - 100 grams

Parmigiano - 80 grams

Nutmeg - to taste

Salt and White Pepper - to taste



Cut the pumpkin into about half inch seized pieces.

Drizzle the pieces with some olive oil, place on a baking tray and roast in a 400-450 degree oven.

Roast for 15-20 minutes or until the pumpkin is fork tender.

Remove, allow to cool slightly and blend to create a smooth pumpkin puree.

Crush the amaretti Cookies to obtain a fine consistency, but not a complete powder. This can be dome by placing the ameritti between two clean dish towels and bashing them gently with a rolling pin.

 Add the crushed Ameritti, the Mostarda and the Parmigiano to the puree of pumpkin and incorporate well.

Season with the salt/pepper and nutmeg and mix well. Tasting and adjusting the seasoning if necessary according to your liking.

Reserve covered in the refrigerator until ready to make the ravioli

Composing the Pumpkin Ravioli


Cut the pasta dough in half and roll out with a pasta machine stretching to the thinnest setting.

Conversely if doing by hand roll out and stretch with a well flowered rolling pin until one can almost see there hand when placed on the opposite side of the stretched dough. This takes practice but is worth every bit of the effort. 

Once the dough is stretched, place a tablespoon of the pumpkin filling spaced out equally along the dough. Use you ravioli cutter of inverted kitchen cup as a guide. Lightly brush with water around each mound of filling.

Now stretch the second half of reserved dough to the appropriate consistency and drape over the bottom dough with the filing.

Carefully, press out any air pockets around the filling and then seal the two doughs using your fingers.

 Cut the dough with the ravioli cutter or inverted cup. Close ends well and place on a flowered tray and reserve covered with cling film in the fridge.

To cook:

Pumpkin Ravioli


Bring a pot of nicely salted boiling water to a rapid boil.

Add the ravioli carefully, once the ravioli begin to float on top of the boiling water, leave to cook 1 min longer.

The whole cooking process should be under 4 min.

Remove with a slotted spoon. Don't poor into a colander. They will most likely break!

"This is Homemade Fresh Pasta it is Fragile and must be dealt with accordingly or else the ravioli will break loosing the filling and therefore defeating the whole purpose of the recipe not to mention all your work ending up to being a waste of time!"

Serve the ravioli tossed in the Butter and Parmesan condiment recipe below.

"The sauce for the ravioli is meant to be simple . The Flavor and the "Star" of the dish is the extremely delicious and very special Pumpkin filling. You don't want to mask it in any way, you want it to shine!"

Serving Condiments:

Butter - 100 grams, un-salted butter

Parmigiano - to taste


Mostarda - Is a famous Northern Italian agrodolce fruit preserve. It is very distinctive and mixes the intense spice of mustard with the sweet flavors of candied fruit.

"In this recipe we use : Mostarda di Mantovana- named after the town of Montova located in the Lombardia region of Northern Italy."


This was a favorite condiment of Catherine De Medici, who placed a jar of it in her dowry, when she left Italy to marry the King of France's son in 1533.

Mostards of all kinds are often used in the fall season in N. Italy to accompany: boiled meats, roasts, fish and pasta dishes. "Pumpkin Ravioli" being one of the all time favorites!

Enjoy! Chef Franco Lania

Other Recent Articles

Blog | Biography | Products | Terms & Conditions | Contact
© Copyright 2019, School of Flaunt. All rights reserved. Infinity Arts - Website Template, CMS Web Hosting