Tortelloni with pumpkin puree and cookies

Mix eggs with salt, add olive oil, mix well.

Carefully add flour, knead the dough.

Prepare the filling: bake the pumpkin in the oven until soft, wipe through a sieve.

Crumble cookies, add parmesan, salt and mix well.

Divide the dough into two parts and roll out into thin layers.

Spread the filling evenly on one layer and cover with a second layer of dough.

Cut out rounds of tortelloni with a pasta cutter.

Pin the edges to get a circle shape.

Boil tortelloni until tender (5-7 minutes), put in a pan with butter, add sage and simmer for 1-2 minutes.