Ingredients

• 900 g pumpkin
• 200 g flour
• 100 g apple mustard
• 60 g grated parmesan a little more
• 3 macaroons
• 3 eggs
• butter
• extra virgin olive oil
• salt
• pepper

For the recipe of pumpkin tortelli, mix the flour with 2 eggs and a teaspoon of oil until you get a homogeneous loaf, then let it rest in a bowl wrapped in the film outside the refrigerator for 2 hours. Whip the pumpkin and cut into slices, depriving them of the seeds but leaving the peel. Place the pumpkin on a baking sheet lined with baking paper, cover with an aluminum foil and bake at 180 ° C for 1 hour, until a very soft pulp is obtained.

Crumble the amaretti, chop the mustard and beat an egg. Separate the pumpkin pulp from the skins and add the crumbled amaretti, the mustard with 2 tablespoons of its liquid, the parmesan cheese, a pinch of salt and a ground of pepper and stir until you obtain a soft and homogeneous mixture. Roll out the dough loaf in a long sheet of pastry a millimeter thick and divide it in half.

Brush one of the dough with the beaten egg and spread a spoonful of filling into piles spaced 3 cm, then cover everything with the other sheet, press well and cut out the ravioli with the help of the special wheel or with the tablet ravioli ,

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