Pumpkin Tortellini

Step 1: Wash the pumpkin, dry it thoroughly , cut into slices , wipe the filaments and seeds and then slice it.

Step 2: Wrap the slices in aluminum foil and cook in the oven for about 1 hour at 180 °C.

Step 3: When the pumpkin is tender , remove it from the oven and let cool, then pass it through the mill.

Step 4: Add powdered amaretti, Parmesan, nutmeg and a pinch of salt; stir with a wooden spoon.

Step 5: Mix well and let stand the filling while you prepare the dough for the ravioli.

Step 6: Mound the flour on a flat surface.

Step 7: Make a well in the middle of the flour and add the egg and salt.

Step 8: Using a fork, beat the eggs and begin to incorporate the flour, starting with the inner rim of the well.

Step 9: As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape until the dough comes together.

Step 10: Start kneading the dough with both hands, using the palms of your hands.

Step 11: Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.

Step 12: Lightly re-flour the board and continue kneading for six more minutes.

Step 13: The dough should be elastic and a little sticky.

Step 14: Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

Step 15: Roll out a thin sheet and cut it into two equal parts.

Step 16: Place a Tbs of feeling every 5 cms on one of the sheets and cover them with the second one.

Step 17: Close the edges well with your hands. Getting all the air out.