Pumpkin Lune with Butter and Sage

I love seasonal dishes. I got one to many small pumpkins that I thought I wanted to use as decor, but I hate to waste it so I decided to cook it. I've had this recipe from Martha Stewart's show back in 2007 that I printed and have yet to try so now is good as any. I used a basic pasta dough recipe which can be found anywhere online.

Overall we really liked this. It seems fancy like something you would only get in a restaurant. So if you're looking for something different to serve at your next dinner party give this a try. It's time consuming, but it can be made in advance. I just separated layers in a tupperware with cling wrap to keep the pasta from sticking together then just boil them when you're ready. I would love to try using squash and other vegetables in this as well one day.

We leave Colorado tomorrow and I'm sad that means it's back to housework and getting ready for Thanksgiving. I have a sweet treat ready for Monday's post keeping with the pumpkin theme then I'll be back in the saddle on Wednesday's post.

Pumpkin Lune with Butter and Sage

(Adapted from chef Mario Batali's cookbook The Babbo Cookbook)

1 small sugar pumpkin, or butternut or acorn squash (about 1 pound)
2 tablespoons extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
1/2 teaspoon freshly grated nutmeg
2 tablespoons balsamic vinegar
Coarse salt and freshly ground black pepper
1/2 recipe Basic Pasta Dough
1/2 cup (1 stick) unsalted butter
8 fresh sage leaves
1 large Amaretti Cookie (I left this out)

Preheat oven to 350 degrees.

Cut pumpkin or squash in half lengthwise, remove seeds; place on a baking sheet cut side up and drizzle with olive oil. Transfer to oven and roast until very soft, 25 to 35 minutes. Let cool; scoop out flesh from skin.

In a large bowl, combine cooled squash, cheese, nutmeg, and balsamic vinegar. Season with salt and pepper; stir well to combine filling.

Set the rollers of a hand-cranked or electric pasta machine at their widest opening. Cut off a piece of dough about the size of a large egg, and flatten it with the palms of your hands. Keep the rest of the dough wrapped in plastic. Dust the small piece of dough lightly with flour, and run it once through the machine. Fold the dough in half, pressing it down with your fingertips, and run through the machine again. Repeat this step four or five times, dusting lightly with flour if needed, until the dough is smooth and elastic.

Now change the rollers of the pasta machine to a decreasing setting, and roll out the dough once without folding. Keep rolling the sheet through the machine on decreasing settings until you have rolled it through the last (thinnest) setting. Using a 2-inch round biscuit cutter, cut out circles of dough. Pipe or carefully spoon a rounded teaspoon filling into the center of half of the dough rounds.

Cover filling with remaining dough rounds and press edges firmly together to seal.

Bring 6 quarts water to a boil and add 2 tablespoons salt. Add pasta and cook for 2 minutes.

Meanwhile, melt butter in a large skillet over medium heat. When butter stops foaming, add 2 tablespoons pasta cooking water; whisk until emulsified.

Drain pasta and add to skillet. Add sage leaves and toss gently until pasta is coated with sauce, about 1 minute.

Divide pasta evenly between 4 plates. Serve immediately garnished with freshly grated cheese and amaretti.