Pumpkin and amaretto filling for pasta

600g Tipo ‘00’ flour
6 large eggs or 12 yolks
500g peeled and seeded pumpkin
50g mustard fruit (sold in Italian delis as Mostarda di Cremona)
50g fresh breadcrumbs
2tsp Amaretto di Saronno
salt & pepper
freshly grated nutmeg
12 fresh sage leaves
4 tbsp butter
parmesan

Cut pumpkin into even pieces and steam until tender. Dry off in a low oven for 5 min. Purée pumpkin and add mustard fruit, breadcrumbs and liqueur. Season with salt, pepper and nutmeg and chill thoroughly.

Jamie describes how to make fresh pasta and roll it if you haven’t got a machine. And here’s a brief description of how to shape tortellini. You could also make ravioli for this recipe.

Cook the stuffed tortellini for 6 mins.

Drop sage leaves and butter into a small heated frying pan and swirl until butter is foaming and leaves are crisp. Remove leaves to kitchen paper to drain and dip base of pan into cold water to stop butter cooking. Spoon butter and leaves over pasta. Serve at once, offering the parmesan at table.

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