Pumpkin ravioli cappellaccio,
butter and amaretto sauce


  • For the stuffing
  • 350 g Pumpkin
  • To taste Parmesan cheese
  • To taste Salt
  • To taste Shallot
  • For the sauce
  • 100 g Butter
  • ½ glass Water
  • 1 tsp. Cornstarch
  • To taste Amaretti biscuits
  • To taste Salt


  • Cut the pumpkin into slices removing seeds and filaments
  • Put it in a non-stick pan and cook with a little oil and chopped shallot and season with salt
  • Add the Parmesan cheese, and leave the stuffing to rest in the fridge
  • Shape the ravioli and cook them in boiling salted water
  • Prepare the sauce: in a pan with butter and some cooking water, add the cornstarch previously melted in cold water Season the ravioli with the sauce
  • Serve with crumbled amaretti.

Questo articolo ha 2 commenti.

  1. Siete croccanti

    1. Anche tu Caro

Lascia un commento