Ravioli Ripieni di Ricotta con Crema di Zucca, Tartufo, Porcini e Fonduta di Cacio Tartufo

Ravioli Ripieni di Ricotta con Crema di Zucca, Tartufo, Porcini e Fonduta di Cacio Tartufo is an elaborate pasta dish from the Campania region of Italy, specifically associated with the town of Montemiletto. The dish features handmade ravioli stuffed with a delicate ricotta filling, served atop a velvety squash cream and finished with a luxurious fonduta made from cacio tartufo—a pecorino cheese infused with black truffle. Sautéed porcini mushrooms and additional shaved truffle complete the composition, creating a deeply savory, earthy flavor profile.

A great version of this dish is distinguished by the quality of its key ingredients: fresh, creamy ricotta for the filling, sweet and silky winter squash for the base, and aromatic porcini mushrooms that provide an umami counterpoint. The fonduta must be silky and intensely cheesy, while the truffle—whether fresh or preserved—should be fragrant and pronounced. The pasta itself should be thin and tender, never doughy.

Regional variations may substitute the squash cream with a simple butter and sage sauce, or replace porcini with other wild mushrooms depending on seasonal availability. Some versions omit the truffle fonduta in favor of a lighter Parmesan cream.

The dish is notably featured at **Da Cannaruto** in Montemiletto, Italy, as highlighted by the creator **Jana Food Porn**, who praised its rich, harmonious layering of autumn flavors and the restaurant's commitment to local, high-quality ingredients.