|Preheat your oven to 200°C (Gas Mark 6/7).
Meanwhile, cut up the pumpkin into large slices. Place the slices on the oven's grille and leave to cook for 40 min. They should become tender.
Then scoop up the flesh with a spoon and mix it up.
Using a salad bowl, mix up the pumpkin with the crushed amoretti and half the grated parmesan. This should produce a compact filling.
Then prepare the pasta. Heap the flour into a mound on the worktop. Hollow out the centre of the mound and break the eggs into the hole before wetting with a little water. Season, mix and work the pasta by hand for 10 to 15 minutes.
This should produce soft, flexible dough. Then shape the dough into a ball, which you should cover in plastic film before leaving to rest for 30 minutes.Then flour-coat the worktop and spread out the pasta dough, turning it quarter of a turn at a time before spreading it. Stop when the dough reaches 2 to 3 mm thick. Cut out circles of 6 cm in diameter (approx.) and place a little of the filling on each circle. Fold them into a half-moon shape, wet the edges and stick them down, pinching them firmly.
Cook the pasta till it is al-dente using a large pan of boiling water (for approx. 6-7 min.).
Then, using a large frying pan, heat the butter and the sage leaves before adding the now drained tortellini. Mix well to coat them in the sage butter. Now serve and enjoy by sprinkling on a little more grated parmesan.
How to make this recipe even more special?
To strengthen the flavour of this dish, you can add Crémone Mustard (55 g°, an Italian condiment based on sugared fruit, with a taste embodying both strength and softness. To do this, cut the fruit into small cubes and add it to your filling.