Ingredients of the filling:
150 g of amaretti
2 kg of pumpkin
250 g of Parmigiano-Reggiano
1 skin of lemon
You have to bake the pumpkin after removing the seeds. After the cooking, you have to remove the skin and then squeeze it in a cloth to drain the juice.
Make the amaretti into powder and grate the Parmigiano with the lemon skin. Add a pinch of salt and process to obtain a uniform filling.
For the rest of the recipe, you can use the same of “Tortelli d’erbetta”.
A hint: don’t call them ravioli in Parma, the Parma name is “tortelli”. :)