Pumpkin-filled Pasta

Pumpkin-filled Pasta
Photo by James Carrier

Ingredients

  • Salt and pepper
  • ½ cup (1/4 lb.) butter or margarine
  • 1/8 teaspoon fresh-grated nutmeg
  • ¼ teaspoon salt
  • 1 tablespoon fine dried bread crumbs
  • Filling:
  • 2 tablespoons finely crushed amaretti or other almond macaroon cookies
  • + 29 more ingredients
    • Salt and pepper
    • ½ cup (1/4 lb.) butter or margarine
    • About 2 cups unbleached or regular all-purpose flour
    • ¼ teaspoon salt
    • Filling:
    • 2 tablespoons finely crushed amaretti or other almond macaroon cookies
    • About 2 cups unbleached or regular all-purpose flour
    • Pasta:
    • 2 tablespoons finely chopped Cremona fruit in mustard syrup (see notes; optional)
    • 1/3 cup lightly packed fresh sage leaves, rinsed and dried
    • Pasta:
    • 2 tablespoons finely chopped Cremona fruit in mustard syrup (see notes; optional)
    • 1/3 cup lightly packed fresh sage leaves, rinsed and dried
    • ¼ cup fresh-grated parmesan cheese
    • 3 large eggs
    • Sauce:
    • ¼ cup fresh-grated parmesan cheese
    • ¼ teaspoon salt
    • 3 large eggs
    • 2 large egg yolks
    • Sauce:
    • ½ cup fresh-grated parmesan cheese
    • ¼ teaspoon salt
    • 2 large egg yolks
    • 1 tablespoon brandy
    • ½ cup fresh-grated parmesan cheese
    • 1 cup canned pumpkin (about half of a 15-oz. can)
    • 1 tablespoon brandy
    • 1 cup canned pumpkin (about half of a 15-oz. can)

1. To make filling: In a bowl, mix pumpkin, Cremona fruit in mustard syrup, parmesan cheese, crushed amaretti cookies, bread crumbs, nutmeg, salt, and brandy.2. To make pasta: In a food processor, whirl 2 cups flour and salt to blend; add eggs and egg yolks, and whirl until dough holds together (...

View full recipe at My Recipes

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