To prepare the filling for the tortellini, start by cutting the pumpkin and baking it for one hour at 180ºC. Separate the pulp from the rind and pass it through a sieve. Then place in a bowl.
When it has cooled, add the Parmesan cheese, breadcrumbs, nutmeg and salt. Mix everything together and set aside.
For the dough, start by kneading the flour together with the eggs and salt, until it has a smooth and homogeneous consistency. Roll out the dough on a surface (never too thin because it could break), and cut out squares of about 5 cm.
Next, spoon the filling into the centre, fold it into a triangle and glue the ends together with water.
Finally, cook the tortellini in a pot with water and salt, and remove them when they float with the help of a slotted spoon.
Meanwhile, finely slice the duck breast. Caramelise the shallots and then add the duck. Let the meat get a little crispy.
Finally, add the truffle.