Ingredients for 4 servings:
1,5kg pumpkin
350gr white flour
3 eggs
150gr mostarda di Cremona (preserve made from candied fruit in grape must or sugar with mustard)
100gr amaretto biscuits
150gr grated parmesan cheese
grated lemon skin
100gr butter
Salt
pepper
Nutmeg
Some drops lemon juice

Prepare stuffing the day before.

Preparation:
Dice pumpkin, take away seeds and filaments –keep the skin. Cook in 180°C oven till pulp is tender.

Sieve only flash pumpkin and pour it in a medium-mixing bowl.

Add crushed amaretto biscuits, mostarda –minced mostarda and its sauce-, 4 tbs grated cheese, skin and juice of lemon, salt, pepper and nutmeg.

Combine well and set aside in a cool place for one day.

If stuffing is not dry enough, before using it add crushed amaretto biscuits.
Prepare dough with flour, eggs and salt. Knead well, roll in a thinly sheet.
Place stuffing over sheet in small balls at a distance. Fold dough over filling, seal edges by pressing with fingertips.

Cut tortelli with pastry cutter in a rectangular shape.
Cook in boiling and salted water, drain when tender but firm using a cookware.

Place gently in a warm serving pan, alternate layers of tortelli, melted butter and grated parmesan.
Cover pan with a lid and a dishcloth, keep in a warm place (over a boiling water pan or in warm oven) for 10 minutes before serving.