Steps

• Cook the pumpkin cut into small pieces for about 40 minutes at 320°F.
  Let it cool and mash into a puree using a potato masher.

  Add the Grana Padano, salt, pepper, and nutmeg. Mix and set aside.

• Make a well in the flour on a wooden pastry board. Crack the eggs into the center of the flour.
  Beat the eggs lightly with a fork, then gradually start mixing in the flour.
  Continue working the ingredients with your fingers until all the flour is incorporated into the eggs.
  Then work the dough well until you obtain a smooth and homogeneous mixture.
  Form the dough into a ball and let it rest for half an hour covered with plastic wrap.

• Take the dough and roll it out on the well-floured pastry board using a rolling pin in all directions.
  Roll the dough into a thin sheet and roll it up starting from the edge facing down without pressing.
  Or roll the sheet with the appropriate machine.
  Make long strips of dough.

  Cut squares measuring 2.4 x 2.4 inches.
  Place a small amount of filling the size of a walnut on top.
  Fold in half to form a triangle.
  Take the two ends and close them by wrapping around a finger.
  Place on a lightly floured tray.

  Cook in plenty of salted water and season with ragù or butter and sage.