Steps

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

  Place the flour in a mound on a wooden kneading board. Break the eggs in the center of the flour. Lightly beat the eggs with a fork and then gradually start incorporating the flour.
  Continue working the ingredients with your fingers until all the flour is incorporated into the eggs.
  Then knead well until you obtain a smooth and homogeneous dough.
  Form a dough ball and let it rest for half an hour covered with plastic wrap.
  

  While the dough rests, prepare the filling.
  Crumble the amaretti in a bowl and add the pumpkin puree, lemon zest, egg, Grana cheese, nutmeg, and chopped mustard.
  Adjust the salt and pepper and mix well.

  
  Take the dough ball and roll it out on the well-floured board, rolling the pin in all directions.
  Roll the dough into a thin sheet and roll it up from the bottom edge without pressing.
  Or roll the sheet with the appropriate machine.
  Form long strips of dough.
  Place a little filling with a teaspoon or with the help of a pastry bag, forming several mounds.
  Fold the dough over the filling, expel the air well, and seal.
  

  Cut the tortelli with a fluted pastry wheel.
  Place on a lightly floured tray.
  You can freeze them, or cook and season with butter and sage.