Instructions

1. Preheat the oven to 180°C/350°F (160°C/320°F for a ventilated oven).
   
2. Meanwhile, cut the pumpkin into chunks and place them in a baking dish lined with parchment paper.
   
3. Roast the pumpkin in the oven for 30-40 minutes (25-35 minutes if using a ventilated oven). Once done, remove it from the oven and let it cool.
   
4. While the pumpkin is roasting, prepare the dough: sift the flour into a large bowl, add a couple of pinches of salt, and mix well.
   
5. Make a well in the center of the flour and add the egg.
   
6. Using a fork, gradually mix the egg into the flour, starting from the center.
   
7. Continue to work the dough first with the fork and then with your hands until it becomes smooth. If the dough feels too dry, you can add a bit of water — up to one tablespoon at a time — until it comes together.
   
8. Form the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature for at least half an hour.
   
9. Meanwhile, prepare the remaining filling ingredients: finely chop the Mantuan mustard and amaretti cookies, and grate the cheese using a fine grater.
   
10. Once the pumpkin has cooled, mash it with a fork until you achieve a puree-like consistency.
    
11. Place the pumpkin puree (without excess juice) in a small bowl. Add the mustard, amaretti, cheese, and nutmeg. Mix well.
    
12. Once the dough has rested, roll it out using a rolling pin or pasta machine into sheets about 2 mm (1/12 inch) thick.
    
13. Cut out the desired ravioli shapes from the dough, place a small amount of filling on one shape, brush the edges with water, and cover with another shape, pressing the edges firmly.
    
14. Place the prepared ravioli on a plate or clean kitchen towel, dusting them with flour to prevent sticking.