Heat the oven to 200 C / 400 F. Halve the pumpkin, scoop out the seeds, and place cut side down on a lined sheet pan.

Roast for 35 to 40 minutes until a fork slides in with no resistance. Let cool slightly, then scoop the flesh into a bowl.

Mash the flesh smooth or push it through a food mill. If it looks watery, drain it in a fine-mesh sieve for 20 minutes.

Mix the pumpkin with the crushed amaretti, chopped mostarda, Parmigiano, and nutmeg. Season with salt, then taste, the filling should hold its shape on a spoon and taste more savory than sweet.

Mound the flour on a work surface, make a well, and crack in the eggs with a pinch of salt. Whisk with a fork, gradually pulling in flour from the edges.

Knead the dough for 8 to 10 minutes until smooth and elastic. Wrap in plastic and rest at room temperature for 30 minutes.

Roll the dough through a pasta machine to the second-thinnest setting, or by hand to about 1 mm thick. Cut into 6 cm squares, keeping unshaped sheets under a damp towel.

Place a scant teaspoon of filling in the center of each square. Fold into a triangle, press the edges to seal, then bring the two long corners together and pinch to form the classic tortelli shape.

Bring a large pot of salted water to a boil. Cook the tortelli in batches of 12 to 15 for 3 to 4 minutes, until they float and the pasta is tender.

While the pasta cooks, melt the butter in a 10-inch skillet with the sage leaves over medium heat until it foams and turns light golden.

Lift the tortelli out with a slotted spoon and add them to the skillet. Toss gently to coat in the sage butter, adding a splash of pasta water if it looks thick.

Plate immediately, topped with the extra Parmigiano and a scatter of crushed amaretti.