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This stuffing is suitable for large tortelloni. The most suitable sauce is butter and Parmigiano.

Pumpkin Stuffing ( Ripieno di Zucca)

3 pounds pumpkin, peeled, seeded and diced
Grated nutmeg
4 ounces fruit
4 ounces amaretti, crushed (an Italian cookie)
5 ounces grated Parmigiano
Black pepper, crushed
Salt

1. Bake the pumpkin at 500°F until cooked, approx. 25 minutes. Remove from oven and purée, preferably by hand. Let cool.
2. Add half of the crushed amaretti, and all other ingredients to pumpkin purée, chop and mix until you achieve a smooth mixture. If necessary, pass mixture through a sieve. Place the stuffing in a cool place for 24 hours.
3. When serving the pasta, sprinkle the remainder of the crushed amaretti over the tortelloni just dished so that amaretti remain crunchy.

Makes ? servings.

In some cases the crushed amaretti are mixed with the grated Parmigiano.

Recipe courtesy of The Italian Trade Commission.