In a large skillet, heat four tablespoons of the oil with garlic and red-hot chili pepper and cook for 1 minute until fragrant. Add pumpkin, season with salt and cook until tender and lightly golden, 4-5 minutes.
In a separate skillet heat the remaining oil and cook pumpkin slices until golden on both sides, 4-6 minutes.
In the meantime, cook the Tortelloni according to package instructions and drain, reserving ½ cup of the pasta cooking water. Add Tortelloni to the skillet, with remaining oil and 1 tablespoon of parsley and toss gently to combine adding a few spoons of the cooking water to loosen the sauce if needed.
Divide Tortelloni among plates, sprinkle with remaining parsley, and garnish each plate with 2 pumpkin slices and serve.
You can make this recipe also with Ricotta&Spinach Tortelloni or Italian Sausage Ravioli