Tortelli di zucca

Method

Roast the butternut squash at 200°C for 45 minutes until completely soft, then scoop the flesh and mash until smooth. Mix the mashed squash with crushed amaretti, grated Parmigiano-Reggiano, mostarda (chopped), nutmeg, salt and pepper to create a thick filling. Make a well in the flour on a clean work surface, add eggs and salt, then gradually incorporate the flour with your fingertips until a smooth dough forms; knead for 10 minutes until elastic. Roll the dough very thin between two sheets of baking paper, then cut 8cm circles using a pastry cutter. Place a teaspoon of filling on one half of each circle, fold to create a half-moon, then press the edges to seal firmly. Bring a large pot of salted water to the boil and cook the tortelli in batches for 3-4 minutes until they float and remain at the surface for 30 seconds. Drain gently and serve immediately dressed with melted butter and additional grated Parmigiano-Reggiano.