Ingredients:

1 kg pumpkin (unpeeled)

75 g amaretto biscuits

2 eggs

75 g ground parmesan

5 g ground nutmeg

Salt and pepper to taste

To serve  you will need:

115 g butter

75 g ground parmesan

Directions:

Heat the oven to 190°C (375°F) , cut the pumpkin into 10 cm pieces, leave the peel on, put in water and cook covered for 40 minutes, when cold remove the peel, and turn into a purée using a mixer.

Mix this purée with the biscuits, eggs  parmesan and nutmeg, if the obtained mix is still watery , add 15 to 30 g of bread crumbs in order to absorb the moisture, set aside.

Prepare the fresh egg pasta , knead and spread finely on a work bench, put one tablespoon of the prepare mix every 6-7 cm and 5 cm in width, and cover with another pasta layer and press gently, use a pasta cutting wheel as shown in picture to cut, sprinkle some flour on a clean surface and put the tortelli on it, and let dry for about 30 min, turning them from time to time.

In a large casserole, bring salted water to a boil, and in another pan melt the butter carefully in the mean time. Put the Tortelli in the boiling water for 5 minutes, while stirring so they won't stick together , drain and put in plates, baste with melted butter and serve with parmesan sprinkled over them.