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Daily Tribune

Meatless Marvel

TDT | Manama During a recent visit to a popular five-star Italian restaurant, I was encouraged to try the pumpkin ravioli. The moment I heard 'pumpkin,' my heart sank. I am not a fan. I never look at a pumpkin and think, 'I would love to eat that.' At best, I would tolerate it in a creamy soup. But then the chef began to describe the ingredients, highlighting the use of almond paste in the filling. That caught my attention. I realized I had never tried that combination before. Maybe I should just take a bite, I thought. And with that, my curiosity peaked. Then it arrived — an immaculate presentation of golden pumpkin-filled ravioli, nestled in a glistening herby butter sauce, finished with a swirl of basil oil. I cut one in half, revealing a smooth, mustard-colored filling. One bite was all it took — it was love at first taste! The pumpkin ravioli was unexpectedly comforting and delicious. The sweet earthiness of the pumpkin melded perfectly with the nutty undertone of almonds, all wrapped in a silky, aromatic butter. The balance of flavors was masterful. You can try this beautiful creation at Sapori di Toscana, located in the elegant Domain Hotel. Chef Simona Girelli recently launched a new menu, and it is definitely worth exploring. The dish is served with crispy turkey bacon — but if you are vegetarian, I am sure they would happily leave it out upon request. Until then, warm your soul with this comforting classic: pumpkin ravioli. Traditionally served with sage butter, but if you struggle to find fresh sage in Bahrain, dried sage and a touch of fresh rosemary will do the trick just as well.