Pumpkin Ravioli or Tortelli

Prepare the filling:

Cut the pumpkin into chunks and bake it in a preheated oven at 140°C  for 40 to 50 minutes, or until it becomes soft. Let it cool down. Then, take the chunks of baked pumpkin and discard the seeds and skin. 

Dice it and place it in a bowl with 200gr grated parmesan cheese, 1/2 grated nutmeg, the powdered amaretti and a teaspoon of salt and some freshly ground pepper. Mix well together until you get a workable filling.  If it is too wet, add some breadcrumbs. 

For the tortelli:

Sift some of the flour onto a board and make a well in the middle. (You can use all the flour, but it is a good idea to leave some behind for adding later to make sure you get the correct consistency). Break the eggs into the well and add the salt. Either with a fork or your hands, gradually incorporate the flour. Keep adding flour until the mixture is of the correct consistency - basically a soft dough. 

Knead the dough with the heel of your hand until it is smooth and elastic, and then leave it to rest for about 10 minutes. 

Place the dough on a board or work surface and start rolling away from you. Cut the pasta dough into long sheets and spread out on a work surface sprinkled with flour. Put teaspoons of the mixture on the pasta sheets at 2-3 cm intervals. Lay another pasta sheet on top to cover the filling and press down all around to stick the pasta together. Cut the ravioli into squares with a serrated pasta wheel, or a ravioli stamp and set aside.

Plunge the ravioli into slightly salted boiling water and cook for 4-5 minutes, drain carefully with a slotted spoon and pile in a warm serving dish. Cover with melted butter and Parmesan cheese and serve.