Pumpkin tortelli with sage butter (Tortelli di zucca)

1. Deseed the pumpkin, cut it into large wedges and roast in an oven preheated to 200 °C for 40-45 minutes until completely soft; scoop out the flesh, mash with a fork and leave to cool.

2. Knead the flour and eggs for 8-10 minutes into a smooth dough, wrap in cling film and rest for 30 minutes.

3. Mix the pumpkin purée with the grated parmesan, crumbled amaretti biscuits, nutmeg, lemon zest and salt; if it's too soft, add enough breadcrumbs to make it hold its shape on a spoon.

4. Roll the dough out thinly, cut into 7 cm squares, put a teaspoon of filling in the centre of each, brush the edges with water, fold into triangles and seal tightly, pressing out the air.

5. Cook the tortelli in plenty of gently simmering salted water for 4-5 minutes; meanwhile melt the butter with the sage until nut-brown and toss the drained tortelli in it.

6. Serve sprinkled with grated parmesan - in Mantua this is the traditional first course of Christmas Eve dinner.

Tip: Roast the pumpkin rather than boiling it: its moisture evaporates, it becomes sweeter and the filling won't be watery.