Pumpkin Stuffing ( Ripieno di Zucca)
This stuffing is suitable for large tortelloni. The most suitable sauce is butter and Parmigiano.
3 pounds pumpkin, peeled, seeded and diced
4 ounces fruit
4 ounces amaretti, crushed (an Italian almond cookie)
5 ounces grated Parmigiano
Black pepper, crushed
- 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.
Note: In some cases the crushed amaretti are mixed with the grated Parmigiano.
Recipe courtesy of The Italian Trade Commission.