INGREDIENTS: 850 grams of pulp
Pumpkin
300 grams of grated parmesan cheese nutmeg 1
2 or 3 tablespoons of bread crumbs
a bit of sugar if the pumpkin is not doce
8 eggs 800 grams of flour type "00"
PREPARATION:
prepare the classic pasta and allow to rest
cook the pumpkin in the oven and place it overnight in a colander, combine Parmesan cheese and bread in the morning to taste the grated dough should be firm but not hard 
rolling dough and make thin squares of about 6x6 put a nice pile of pumpkin tortellini and close as
boil them in salted boiling water, in Ferrara are eaten with but we also have meat sauce topped with melted butter and sage. 
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