Let’s start with the filling: Wash the pumpkin and cut it into 4 pieces. We recommend not cutting the pieces too small, so that there isn’t too much crust after baking.
Bake in a hot oven at about 160°C for 40-50 minutes. Test with a fork; the pumpkin should be soft.
When the pumpkin is cold, separate the flesh from the skin and blend it with a vegetable mill. Add the finely crumbled amaretti biscuits, Parmesan cheese, a little breadcrumbs, a pinch of salt and nutmeg. Mix well and leave to rest for a few hours in a covered container in the refrigerator.
Roll out the dough very thinly, about 5 mm thick, and cut it into squares of about 5 cm per side. Fill the squares with the pumpkin filling and fold them into tortelli. Place them on a floured chopping board.

For the sauce, melt 50 grams of butter until it turns a nice hazelnut colour and flavour with a few sage leaves. Cook the pumpkin tortelli for 5-6 minutes in plenty of salted water, drain, and dress with the melted butter and sage leaves. Try not to burn the leaves, but make them a little crispy.

Finally, garnish the dish with a few drizzles of extra-aged traditional balsamic vinegar of Modena PDO and some shavings of Parmigiano Reggiano.