Tortelli di zucca

Method

1. 1 Bake whole pumpkin pieces at 190 degrees for 40 minutes, then mash them. Bake, don't steam, so the pumpkin doesn't absorb too much water.
2. 2 Mix the pumpkin with crushed amaretti biscuits, apple mostarda, Parmigiano, and nutmeg.
3. 3 The bitter Amaretti and the sweet and spicy mostarda are the two elements that make up Mantova; without them, the song would be simply sweet and bland.
4. 4 Knead the dough with the eggs for 10 minutes, then cover and let it rest for 40 minutes before rolling it out to a thickness of 1 mm.
5. 5 Place a spoonful of filling onto a sheet of dough, fold it over, squeeze out all the air around the filling, and then cut it into squares.
6. 6 Boil the tortelli for 4 minutes, then mix with melted butter and sage leaves, and sprinkle with Parmigiano.