Mix the lour with the eggs for about 15 minutes and let the dough rest in the refrigerator for half an hour before using it. Prepare the illing by steaming pumpkin chunks for 20 minutes and then blending them with grated cheese, eggs, amaretto, salt, pepper, nutmeg, and the right amount of mustard so that the mixture is not too spicy. Roll out the dough and cut it into large squares, then, with a pastry bag, squeeze the illing on top of one square in the center so that there is still an edge of dough surrounding the illing. Fold the dough in half to form a rectangle. Brush the edges lightly with water and press to seal. Meanwhile, melt the sweet gorgonzola in a double boiler until you get a gorgonzola fondue, discard the green clumps so that it is homogeneous and use it to dress the tortelloni. Serve the tortelloni with a sprinkle of chopped hazelnuts.