(Pumpkin filled tortelli - Traditional recipe)

For the filling
1 kg (2,2 lb) fresh pumpkin (squash)
1 egg
100 g (3 1/2 oz) grated Parmesan cheese
80 g (3 oz) macaroons, finely grated
Rind of half a lemon
Salt
Freshly ground pepper, if you want
For the pasta
400 g (14 oz) white flour plus extra for dusting
2 eggs
Water
Salt

Time:
preparation: 1 hour and 30 minutes
cooking: about 10 minutes
Difficulty:
difficult recipe
Nutrition Facts (amount per serving):
Calories: 390 (kCal) - 1630 (kJ)
Protein: 16.7 (g)
Total fat: 10.5 (g)
Total carbohydrate: 60.1 (g)
Sugars: 9.7 (g)

This is a traditional recipe from the North of Italy. Some ingredients of the filling can be varied according to your personal tastes.
If you like macaroon and lemon taste, you shouldn't add pepper.
If you don't like macaroon taste, you can increase Parmesan (150 g - 5 1/2 oz) and eggs (2) quantities; but in this case you should add freshly ground pepper to the filling for pumpkin has a sweetish taste.
Otherwise you can use macaroons and pepper without the rind of lemon.
Remove the skin and seeds from the pumpkin and cut in pieces. Preheat oven to 180°C (350°F) and bake the pumpkin pieces for about 15 minutes or until soft.
Meanwhile prepare the pasta dough. If you want you can read step-by-step instructions in basic preparations. Sift flour and salt on a clean surface and make a well in the centre.
Beat the eggs and pour into the well. Add some tablespoons of warm water. Gradually mix eggs and water into the flour with your fingers.
Knead the pasta for about 10 minutes, adding water or flour according to its consistence, in case. Let it rest for about 30 minutes. Then roll out by hand or machine. Halve dough.
Roll one piece thinly to a rectangle on a lightly floured surface.
Sprinkle a little flour on its surface. Repeat with the remaining pasta.
Prepare the filling. Purée the baked pumpkin in a blender or food processor until smooth and put in a bowl. Add all the ingredients you've chosen and stir gently. At this point place large spoonfuls of the filling on the dough at 1 - 1.5 inch intervals.
Dip a pastry brush or your fingers sparingly in water and moisten the pasta dough along the edges of every pasta ring. Lift the other pasta over filling. Press down between fillings.
Cut the tortelli into squares or rings with a pastry wheel and transfer to a floured towel.
Let them rest for 1 hour. This kind of fresh pasta can be made the day before.
Cook tortelli in boiling salted water; cooking time depends on dough thickness.

Note

According to the traditional recipe you'd have to season them with melted butter and grated Parmesan. But you can use a light tomato sauce with some red chili pepper. See the recipe.