Pumpkin Ravioli With Sage

Preparation:

Preparation: Clean the pumpkin, cut it into large pieces and cook it in the oven at 200 degrees for about 20 minutes. Pass the pulp through a sieve or mixer. Make sure it is dry. Add the finely crumbled amaretti biscuits, 150 g of Parmesan, the very finely chopped mostarda, a pinch of salt and pepper. Mix the ingredients well working with a fork: you must obtain a fairly dry mixture, otherwise add more Parmesan or amaretti. Let the mixture rest in the refrigerator overnight. Roll out the thin sheet and distribute many piles of filling on half of it, at a distance of 4-5 centimeters from each other, then cover with the other half sheet and cut out the ravioli with the special wheel. Boil the ravioli in boiling salted water, then drain. Melt the butter with the sage and when it is golden brown, season the ravioli with it and sprinkle with the remaining Parmesan. Distribute the ravioli in a previously heated serving dish and, if desired, garnish with stars made from the pumpkin pulp.