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Ingredientes
- 2 1/2 lb yellow squash or possibly pumpkin
- 1 c. Parmigiano-Reggiano cheese, grated
- 1 x egg
- 1/4 c. fine whole wheat breadcrumbs
- 2 ounce Mostarda, (quince and mustard preserve) salt nutmeg
- 3 Tbsp. butter
- 1/2 lb fresh pasta, dough
Direcciones
- Preheat oven to 350 degrees Fahrenheit.
- Cut the squash in half and remove the seeds. Cut it into slices about 3 to 4 centimetres thick and bake in a warm oven till soft. Scoop out the pulp and pass it through a sieve while still hot. Add in 150 grams of the Parmesan cheese. Add in the egg, breadcrumbs, salt, nutmeg, Amaretti and mostarda and blend well. Let rest for 2 hrs.
- Meanwhile roll out the pasta to 1 millimetre thickness and cut out 8 centimetre squares. In the centre of each square put a walnut size piece of filling and fold the square over in half. Press the edges down to make sure the filling does not leak out. Cook in boiling water and serve with the melted butter and the remaining Parmesan cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 354g | |
| Recipe makes 4 servings | |
| Calories 372 | |
| Calories from Fat 100 | 27% |
| Total Fat 11.43g | 14% |
| Saturated Fat 6.16g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 135mg | 6% |
| Potassium 863mg | 25% |
| Total Carbs 56.31g | 15% |
| Dietary Fiber 5.1g | 17% |
| Sugars 7.95g | 5% |
| Protein 13.03g | 21% |
