Tortelli di zucca con ripieno di AmarettiPumpkin ravioli

Dose for 4 people


  • 500g fresh pasta
  • 1 egg
  • Grated Parmesan
  • Melted butter
  • 1 pinch of dried sage
  • Salt

For the filling

  • 100g baked pumpkin
  • 100g ricotta
  • 50g grated Parmesan cheese
  • 2 egg yolks
  • 3 of the crumbled Amaretti del Chiostro
  • 1 tablespoon Amaretto Lazzaroni 1851


Combined in a bowl the ingredients for the filling and mix until the mixture is homogenous. Roll out the dough with a rolling pin and cut into strips. Place on the middle of the strips of dough heaps of stuffing. Cover with the remaining dough, pressing lightly on the underlying and brush with beaten egg. With a toothed wheel cut the dough around the filling to get the ravioli. Sprinkle with Parmesan cheese, pour over the melted butter and sage. Do browning in the oven at 180 for 10 minutes.

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