- Some pumpkin purée brands may be watery; straining purée will reduce the liquid, which can turn your pasta soggy.
- Crush amaretti by placing cookies in a resealable bag and breaking them up with a rolling pin. Use the same bag to pipe ravioli filling.
- Save any leftover pasta trimmings by cutting them into smaller pieces, then tossing with semolina flour and freezing up to 1 month. Add to minestrone or chicken noodle soups.