• Preheat the oven to 170ºC FF. Line a 25 x 30cm baking tray with baking paper.
• To make the Amaretti Biscuits, whisk the egg whites until very foamy. Add the sugar 1 tablespoon at a time, whisking well between additions, until meringue is glossy and sugar has dissolved. Using a whisk, stir in the almond meal and extract until smooth, then transfer to a piping bag.
• Snip a 1cm diameter hole from the tip of the piping bag and pipe 1cm wide sticks across the width of the prepared baking tray with a 1cm gap between each stick. Bake until pale brown, about 15 minutes. Remove from the oven and set aside to cool.
• To make the Mostarda, combine ingredients in a small saucepan and simmer until the apple is soft, about 5 minutes. Remove from the heat and set aside.
• For the Roast Pumpkin Filling, increase oven temperature to 200ºC FF. Line a 25cm x 30cm baking tray with baking paper.
• In a medium bowl, toss the pumpkin with the butter, salt and pepper until well coated, then spread on the prepared baking tray and roast until tender and slightly charred on the edges, about 30 minutes. Remove from the oven and set aside to cool.
• Place cooled pumpkin, amaretti sticks, ¼ cup Mostarda, grana padano, lemon juice and zest into a food processor. Process to a smooth paste, adding up to a tablespoon of water if required. Season to taste. Set aside.
• For the Pasta, combine the flour, eggs and egg yolks in a mixing bowl. Gather the ingredients into a rough ball and knead until smooth. Add more flour or a little water to a achieve a smooth dough if required. Press into a disk and cover with cling film. Set aside to rest for 15 minutes.
• Cut dough in half and working in batches, roll the dough until 1cm thick and then through a pasta roller on the first setting. Pass through settings #2 and #3, then fold into 3rds. Repeat the process 4-5 times. On the final rolling, pass the dough through every setting to setting #8. Lay sheet of dough onto floured bench and dust with flour. Using a 6cm round pastry cutter, cut out circles and lay them in a single layer on a lightly dusted bench top, with a clean, damp tea towel on top, so they don’t dry out.
• Bring a large saucepan of generously salted water to the boil.
• Place about ¾ teaspoon of the filling into the middle of the pasta circles. Fold circles in half, pressing out all the air and press to seal together, using a little water if required. Bring the 2 corners together while pushing an indent into the centre of the pouch with your thumbs, then press the corners together. Rest on a well floured surface.
• When ready to serve, cook the tortelli, in batches, in boiling water until they float to the top. Cook for a further 5 seconds then remove with a slotted spoon and place onto a clean tea towel to soak up the excess moisture, then arrange on serving plates.
• To make the Brown Butter Sauce, place butter in a small frypan over a medium heat and cook until brown specks appear and the butter has a nutty fragrance. Remove from the heat and add the lemon juice, salt and pepper to taste.
• To serve, spoon Brown Butter Sauce over the tortelli and garnish with mint leaves and pinenuts.

Note: leftover amaretti can be stored in an airtight container for another use.