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Place the flour onto a surface and make a well in the centre. Add the egg yolks and bring together until you obtain a smooth and elastic dough. Place in the fridge to rest
Slice the pumpkin and cook in lightly salted simmering water until soft. Drain well, remove and discard the skin, and pass the flesh through a sieve. Add a dash of sugar to the pumpkin flesh, to taste. Weigh out the purée – you will need 150g for this recipe
Combine the weighed purée with the crushed amaretti, minced mostarda, Parmesan and spices in a bowl
Roll the dough through a pasta machine or using a rolling pin to obtain some squares with a side length of 8cm. Place some of the filling in the centre (about 6–8g) and dampen the edges slightly
Fold the corner facing you over the filling to meet the other corner. Press firmly yet gently around the filling, ensuring there are no air pockets trapped inside
Cook the tortelli in boiling water for 5 minutes
Drain and serve with melted butter and Parmesan