Instructions

1. Preheat the oven to 180°C (350°F). Arrange the pumpkin slices on a baking tray, season with salt, and bake for about 40 minutes or until soft.
2. Once the pumpkin is cooked, scoop out the flesh into a mixing bowl. Mash the pumpkin until smooth, then stir in the crushed amaretti biscuits, grated Parmesan cheese, nutmeg, and additional salt to taste. Mix well to combine and set aside.
3. On a floured surface, roll out the pasta dough into thin sheets, about 1mm thick. Using a teaspoon, place small mounds of the pumpkin filling at regular intervals on one half of the pasta sheet.
4. Fold the other half of the pasta sheet over the filling. Press down firmly around each mound to seal, ensuring there are no air pockets. Use a pasta cutter or a glass to cut out the tortelli.
5. Bring a large pot of salted water to a boil. Carefully add the tortelli and cook for 3-4 minutes or until they float to the surface, indicating they are cooked.
6. While the tortelli are cooking, melt the butter in a large skillet over medium heat. Add the sage leaves and sauté until the butter is fragrant and the leaves are crispy.
7. Once the tortelli are cooked, drain them and add to the skillet with the sage butter. Gently toss to coat the pasta in the sauce, being careful not to break the tortelli.
8. Serve the Tortelli di Zucca hot, garnished with extra grated Parmesan cheese and a few crispy sage leaves on top.