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Pumpkin & Amaretti Caramelle

Food & Drink
Plated dish of pumpkin & amaretti caramelle


  • 1 medium pumpkin, weighing ~2 pounds (We love kabocha for this!)

  • 1-2 tablespoons olive oil

  • 20-30 grams (about 4) amaretti, crushed in a food processor or by hand

  • 50 grams finely grated Grana Padano or Parmigiano Reggiano

  • Freshly grated nutmeg

  • Salt & pepper to taste

  • 1 egg (optional)


  1. Pumpkin & Amaretti Filling

    Halve, de-seed & cut the pumpkin into about 12 wedges. Coat in olive oil, salt & pepper, then roast on a foil-lined sheet pan at 425°F until very fork-tender, about 45 minutes, flipping halfway.

    Allow to mostly cool, then scoop the flesh from the skins & puree in a food processor until smooth.

    Fold in most of the crushed amaretti (reserve some for serving), all the cheese, a generous grating of nutmeg & season to taste. Then mix in the egg, if using, & refrigerate until thoroughly chilled.

  2. Assemble & Cook the Caramelle

    Roll a portion of egg pasta dough into a thin sheet. Cut it in half lengthwise, then use a fluted pasta cutter to make large rectangles.

    Add a small amount of filling to the bottom third of each rectangle, then roll it up like a log. Pinch the ends together to create the full candy effect!

    Boil the caramelle in well-salted water until tender, about 2½ to 3 minutes.

  3. Plating & Serving

    Toss with brown butter, then top with fried sage leaves, the remaining crushed amaretti, and more grated cheese. Serves 4-6.

This recipe was originally published by @pastasocialclub and is reprinted with the permission of the author.

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