2 1/2 cups flour (type 00)
3 eggs For filling
1 1/3 pounds pumpkin (or butternut squash)
1 cup Parmigiano Reggiano grated
Ground nutmeg to taste
Salt to taste For sauce
4 tablespoons butter
2/3 cup Parmigiano Reggiano grated
Make a well in the flour, add eggs and knead until smooth. Cover with a cotton towel or plastic wrap and set aside to rest for 20 minutes. Slice pumpkin, remove seeds and strings and cook in a preheated 350°F oven for about 30 minutes, or until soft.
Peel it, pass through a food mill and drain on a cotton napkin to remove all excess liquid. Put pumpkin purée in a bowl with Parmigiano and egg, and season with salt and nutmeg to taste. Combine everything and set aside to rest for about 30 minutes.
Roll out a sheet of dough with a rolling pin or pasta machine to a thickness of less than 1/8 inch. On half of the sheet, place teaspoons of filling every 2 inches.
Cover with the other half sheet, pressing down on the edges so that no air is left inside the tortelli, or they could break while cooking. With a knife or a pasta wheel, cut into 2-inch squares.
Boil in plenty of salted water for 5 minutes and drain with a slotted spoon to avoid breaking the tortelli. Serve in individual plates with melted butter and grated Parmigiano.