Ravioli with pork, pumpkin and fig mostarda

Start preparing this recipe by cutting the pumpkin into thin slices and toss it with a drizzle of olive oil. Then deglaze with white wine and add butter and half of the fig mostarda purée to cream the pumpkin with the spicy flavour of the Sandro Vanini mostarda purée.

Once the pumpkin is cooked, cook the pork ravioli in plenty of salted water. When cooked, drain the ravioli and add them to the sauce in the pan to let them cream and take on flavour.

Plate the ravioli with the sauce, decorate with pumpkin slices as desired and finish your recipe by topping the dish with the remaining fig mostarda purée.

Enjoy!