1) If you have time prepare the filling the day before, so that the flavours are mixed.
2) Preheat the oven to 220 °C
3) Divide the pumpkin into six and remove the seeds and inner filaments.
4) Cut it into slices and place them on a baking tray pan lined with baking paper, cook in a for about 20 minutes.
5) Check the cooking from time to time, prick the pulp with the prongs of a fork: the pumpkin must be soft, but not burn.
6) Once cooked the pumpkin, let it cool in the oven off, so that it dries and loses as much water as possible.
7) Remove the cooked pulp and pass it through a potato ricer or mash.
8) Add the mustard if using and the grated cheese and mix well.
9) Add the egg and mix through to combine.
10) Once you have completely absorbed the stuffing, salt to taste.
11) Cover with foil and place in the fridge to rest for the whole night, better still for 24 hours.
12) Prepare your dough rolled to 1mm thick.
13) Cut the dough with a serrated pastry cutter to make a strip 9 cm wide. Lay the strips horizontally.
14) Place piles of approx 15g of stuffing, a few centimetres apart, in the upper part of the strip (leaving at least 1 cm from the edge), along the whole strip of fresh pasta.
15) Fold the strip of fresh pasta to cover the filling, if the dough is be a bit 'dry, you can brush it slightly with a little water. Press together to stick.
16) Brush the spaces in between the lumps of stuffing with a little water if too dry. Press down in the spaces between the small pieces of stuffing, with your hand, little fingers down, thumbs up, to stick the dough in between the stuffing lumps.
17) Now cut the ravioli / tortelli with a serrated pastry wheel in between the lumps of filling, where pressed together.
18) The rectangles should be approximately 4.5x6 cm.
19) As you make the ravioli / tortelli, place them on a tray lined with lightly floured dry paper.
20) Continue until you finish the fresh pasta and the stuffing: you, should have around 40.
21) Bring a large pan of salted water to the boil, place the ravioli in and cook for 20 minutes.
22) Drain the pasta and add the melted butter, shake to coat well.
23) Serve simply with parmesan or grand Padano grated over the top.
Note: Pumpkin tortelli can be frozen from raw on a tray and then, once hardened, can be transferred into a freezer bag. When you are going to cook them, cook them from frozen a few at a time so as not to risk lowering the water temperature too much.
Recipe by Giacomo Basoni from Mantova