How to prepare:

Prepare a thin dough with the flour and eggs and knead well.  As you knead the dough it becomes easier to work.  Let rest for 30 minutes.

In the meantime, prepare the filling by baking the pumpkin in the oven for 30 minutes at 200°c.  After it is cooked, let cool and then puree in a blender and place in a bowl.  Mix into the pumpkin the cracked amaretto cookie pieces, the honey mustard, the parmesan cheese, salt, pepper and 1 tsp. nutmeg.  Mix well.   

Flour the work surface and roll out the dough with a rolling pin into a thin layer (about 1 mm thin).  Cut it into small rectangles of about 8x4 cm.  On each rectangle place the filling and close the rectangle by pressing all 4 sides well with wet fingers so that the filling doesn't fall out while the ravioli cook.  Place the ravioli in salted boiling water and let cook for 5 minutes.  Remove with a skimmer and place in a bowl and dress with the melted chestnut butter and grated parmesan cheese. 

The dish is ready to serve.