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
- Bake the pumpkin at 500°F (260°C)
until cooked, approx. 25 minutes. Remove from oven and purée,
preferably by hand. Let cool.
- 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.
- 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.
