Lune di Zucca

By LeeBoruchow

Pumpkin Lune with Butter and Sage: Some recipes for this may have the amaretti in the filling, but its a nice twist to grate it over the top instead.

Ingredients

• 1 small pumpkin, or butternut, or acorn squash (about 1 pound)
• 2 tablespoons extra-virgin olive oil
• 1/2 cup grated Parmigiano-Reggiano, plus more for serving
• 1/2 teaspoon freshly grated nutmeg
• 2 tablespoons balsamic vinegar
• Kosher salt and freshly ground black pepper, to taste
• 1 recipe basic pasta dough
• 8 tablespoons (1 stick) unsalted butter
• 8 fresh sage leaves
• 1 tbsp chopped parsley
• 1 large amaretti cookie

Details

Servings 4

Preparation

Step 1

Preheat the oven to 350 °F

Cut the squash in half, remove the seeds, drizzle with the olive oil, and place on a baking sheet. Roast for 25-35, or until the squash is very soft. Remove from the oven, let cool, the scoop the flesh from the skin.

In a large bowl, combine the cooled squash, cheese, nutmeg, balsamic vinegar, and salt and pepper. Stir well to combine.

Roll out the pasta dough to the thinnest setting on a pasta machine. Using a biscuit cutter or water glass, cut out 2-inch circles. Pipe or carefully spoon a rounded tablespoon of filling onto the center of half of the rounds and cover the filling with a second pasta round. Press the edges together firmly to seal.

Bring 6 quarts of water to a boil and add 2 tablespoons of salt. Drop the lune in the boiling water and cook for 2 minutes. While the pasta cooks, melt the butter in a 12- to 14- inch sauté pan until it foams and subsides. Add 2 to 4 tablespoons of the pasta cooking water and whisk to emulsify. Drain the pasta and add it to the butter. Add the sage leaves and a sprinkling of chopped parsley, and toss gently for 1 minute over medium heat to coat the pasta with sauce. Divide the lune among four warmed plates, grate the Parmigiano-Reggiano and amaretti over each plate, and serve immediately.