Tortelli di Zucca from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir

Ingredients

• fine salt and freshly ground black pepper
• fine semolina, for dusting
• 300 g Fresh Pasta Dough, passed through the pasta machine 6 times
• 150 g unsalted butter
• 1 large handful sage leaves
• 1.2 kg Queensland blue pumpkin (squash), peeled, seeded and cut into chunks
• extra virgin olive oil, for drizzling
• 20 g amaretti, crushed
• 50 g apple mustard fruits, finely chopped
• 150 g Grana Padano, freshly grated
• 1 pinch of freshly grated nutmeg