For the dough
10.6 oz white flour
For the filling
2.2 lbs pumpkin
5.3 oz grated Parmigiano Reggiano cheese
1.8 oz crushed amaretti biscuits
1.41 oz Mostarda di Cremona
breadcrumbs as needed
nutmeg to taste
salt to taste
For the dressing
2.8 oz butter
2.1 oz grated Parmigiano Reggiano cheese
Pour the flour onto the kneading board with a well in the middle, break the eggs into it, knead well until you obtain a smooth and even dough. Wrap the dough in cling film and let sit for 20 minutes.
In the meantime cut the pumpkin into large slices, remove the seeds and put it in the oven at 180°C/350°F for about 25 minutes. When it is soft, remove the peel and run it through a food mill.
Mix the pumpkin purée with the eggs, the cheese, the amaretti crumbs, the Mostarda, a sprinkle of nutmeg and a pinch of salt. If the mixture is not thick, add one or two spoonfuls of breadcrumbs.
With a rolling pin, roll the dough out to a thickness of one millimetre. Using a piping bag place a teaspoon of pumpkin purée on the sheet of dough, appropriately spacing out the dollops (approximately 8 centimetres). When done, place another sheet of dough on top of the first and, with a toothed pasta wheel cut the tortelli into squares with approximately 6cm sides. Seal the edges well to prevent the filling from coming out while they are cooking.
Cook the tortelli in salted boiling water, strain them with a slotted ladle, then sauté them in a pan with butter and grated Parmesan.