- Serves: 4-6
- Cook Time: 40 minutes
- Prep Time: 1 hour 30 minutes plus overnight draining
- Effort: medium
- 1 pumpkin
- 2 tbsp extra virgin olive oil
- 2 onions, finely chopped
- 6 tbsp finely grated parmesan
- 40 g crushed macaroons, (sugar topping removed)
- freshly grated nutmeg
- large knob butter
- 1 tsp amaretto (almond liqueur)
- black pepper
For the pasta:
- 250 g '00' flour, or unbleached flour
- 2 whole eggs, and 1 egg yolk lightly beaten
- 1 tsp olive oil
- 01 pinches salt
1. Preheat the oven to 180°C/gas 4.
2. Using a very sharp knife, slice the pumpkin into segments. Scrape away the seeds and cut off the peel. Place the segments in an ovenproof dish large enough to take them in a single layer. Cover tightly with foil and bake for about 20 minutes until tender. The pumpkin will cook in its own steam.
3. Remove the pumpkin from the dish and transfer to a colander. Leave to drain until all the moisture has evaporated.
4. Put the pumpkin a food processor and purée until smooth. Tip the purée into a muslin cloth, tie it tightly and squeeze until the moisture runs out. Hang the muslin bag over a bowl and leave in a cool place to drain overnight.
5. To make the stuffing, heat the olive oil in a frying pan over medium heat. Add the onions and gently fry for 5-7 minutes until soft.
6. Add the pumpkin to the pan and cook slowly until the pumpkin is completely soft, stirring constantly to prevent sticking.
7. Transfer the mixture to a bowl. Stir in the grated Parmesan and the crushed macaroons. Season with nutmeg, salt and pepper.
8. To make the pasta, pile the flour on the work surface and make a well in the centre. Put the whole eggs, yolk, oil and salt in the well. Stir gently, gradually drawing in the flour from around the edge. Once all the flour is incorporated, knead the dough for about 10 minutes until it is pliable and smooth. Wrap in cling film and leave to rest for about 30 minutes.
9. Roll out the dough and cut into strips wide enough to fit into your pasta machine. Roll the strips through the machine, starting at the widest setting and continuing until you reach the lowest setting.
10. Trim the strips to a neat shape and paint the surface with water. Place small amounts of filling along the dough, about 7.5cm apart and 3 cm in from one long edge. Fold the dough over, gently pressing out any air pockets. With a fluted pastry wheel or sharp knife, cut into squares, pressing the edges together to seal.
11. Cook the pasta in a large pan of boiling salted water for around 5 minutes. Drain thoroughly.
12. Heat the butter in a large pan over medium heat. Add the pasta parcels in batches and cook until slightly browned.
13. Transfer the parcels to a warm serving plate, and sprinkle with Parmesan.
14. Put the pan back on the heat and add a little more butter if necessary. Allow it to brown. Season, then stir in the almond liqueur. Drizzle the sauce over the pasta and serve right away.
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