Ravioli di Zucca con Gamberi Gratinati

Pumpkin-filled pasta is closely associated with Mantova, where sweet squash and aged cheese create a filling that can move between savory and gently sweet notes.

Davanti’s weekend version served the pumpkin ravioli with butter and Parmigiano, then paired it with shrimp baked au gratin. The browned finish on the shrimp adds texture against the soft filled pasta, while the butter links the two parts of the plate.

This is Chef Roberto’s special presentation, not a claim that shrimp are required in every Mantuan pumpkin ravioli recipe. The regional reference belongs to the filled pasta; the seafood finish is the restaurant’s composition.

The dish was announced May 29, 2024 for service beginning Thursday, May 30.