Baked Pasta with Pumpkin and Amaretti

Baked Pasta with Pumpkin and Amaretti

This pumpkin filling is traditionally used as a stuffing in ravioli but is delicious served this way, inside large shells of pasta. The filling can be made 2 days ahead and refrigerated. If you’d like to serve this as an entrée use 3 shells per person, increasing the number of shells for a main course portion.

Serves 6

Photography by Manja Wachsmuth
From issue #29
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