Prepare some dough with 1,1 lb of sieved flour, 2 eggs, a tablespoon of oil, sufficient water, and a pinch of salt. Leave to rest for 1 hour, roll out with a rolling pin into fairly thin sheets and cut into disks of 2,5 inches in diameter. In a bowl, put the pumpkin, 1 Tbsp of Parmesan, the chopped Amaretti biscuits, the Verona “Mostarda”, and the citron and mix. Season with salt, pepper and nutmeg, fold in the eggs, and amalgamate to obtain a homogeneous mixture. Line up the disks of pasta on a lightly floured surface, and in the center of each, put a teaspoon of the prepared mixture and fold in two in the shape of a half-moon. Moisten the inside edges with a little water and using the fingers exert pressure on the edges to enclose the filling. As they are gradually prepared, arrange the “tortelli” on a large tray covered with a floured napkin. Cook them in abundant, lightly salted boiling water, and drain (taking care they do not open) and transfer to a preheated plate. Meanwhile, in a casserole, heat the butter with the sage leaves and leave to brown well. Pour in the “tortelli” together with the grated Parmesan and serve immediately.