Ravioles de Zapallo y Amaretti /Tortelli di Zucca / Ravióli de abóbora

Tortelli di Zucca (in some cases also called ravioli) are one of the most emblematic dishes within the culinary repertoire of Emilia Romana. The variations from town to town are sometimes slight and sometimes noticeable but pumpkin is the main ingredient.The filling also has Amaretti, (sweet cookies made from almond paste), as well as grated cheese and seasoned with nutmeg. You can reduce the amount of Amaretti depending on the sweetness you want to give the filling and although the Parmesan cheese is already quite salty it can be seasoned with a little salt. The dough is fresh egg pasta. Ingredients for 6 Servings: Filling: 600 gr Pumpkin pure or Butternut Squash 100 gr Amaretti cookies 100 gr grated Parmesan cheese 1 tbsp Breadcrumbs or 1 as much as needed Nutmeg, salt and pepper to taste Egg Pasta Dough: 300 gr Flour 0000 3 eggs 1 Tbsp Olive Oil 1 pinch of salt For the seasoning: 60 gr Butter 8 or 10 Sage Leaves Serve with grated Parmesan cheese, chopped almonds or hazelnuts.