• 800 g of Gran Mugnaio anticaking flour type 00
    • 8 eggs
    • 1.5 kg pumpkin
    • 100 g amaretti
    • 1 handful of toasted almonds
    • 100 g of apple chutney
    • 1 spoonful tomato sauce
    • 150 g Parmigiano Reggiano
    • 100 g butter
    • Salt to taste
    • a pinch of nutmeg


Cut the pumpkin in pieces and steam or bake it with the rind on. Remove the pulp to make a purée. Add the finely chopped amaretti, crumbled chutney, nutmeg, and Parmigiano Reggiano. Adjust salt to taste and let rest in a cool place.
In the meantime, knead the flour and egg together, according to tradition, and roll the dough to get thin, square sheets, 10 cm per side. At the centre of each square put a heaping teaspoon of filling and fold over to make a large ravioli.
Cook in plenty salted water and serve with melted butter and a little tomato sauce. Place the serving in a plate, sprinkle with grated Parmigiano Reggiano and finely sliced toasted almonds.

Pumpkin tortelli recipes