Pumpkin tortelli (Mantua)

Preheat oven to 180 degrees Celsius. Cut the Pumpkin into large pieces, remove seeds, and place on a baking sheet. Roast for 45-60 minutes, or until very tender. Let cool slightly, then scoop out the flesh.

Prepare the filling: In a large bowl, mash the roasted Pumpkin until smooth. Finely crush the Amaretti biscuits and finely chop the Mostarda di Cremona. Grate 80 grams of Parmigiano-Reggiano. Add the crushed Amaretti biscuits, chopped Mostarda di Cremona, grated Parmigiano-Reggiano, Nutmeg, Salt, and Black pepper to the mashed Pumpkin. Mix thoroughly until all ingredients are well combined and the filling is uniform.

Prepare the pasta dough: On a clean work surface, create a mound with the 00 flour. Make a well in the center and crack the Eggs into it. Using a fork, gently whisk the Eggs, gradually incorporating the 00 flour from the sides. Once a shaggy dough forms, begin kneading by hand for 10-15 minutes until the dough is smooth, elastic, and no longer sticky. Wrap the pasta dough in plastic film and let it rest at room temperature for at least 30 minutes.