Pumpkin-filled Pasta

Ingredients

• 2 tablespoons amaretti cookies crushed finely
• 1 tablespoon brandy 
• 1 tablespoon breadcrumbs dried fine
• 0.3 lb butter 
• 1 cup pumpkin puree canned ( half of a 15-oz. can)
• 2 large egg yolk 
• 3 large eggs 
• 2 cups flour all-purpose
• 0.1 teaspoon grating nutmeg 
• 2 tablespoons fruit finely chopped (see notes; optional)
• 0.3 cup parmesan cheese 
• 0.5 cup parmesan cheese 
• 0.3 cup sage dried fresh packed rinsed
• 0.3 teaspoon salt 
• 12 servings salt and pepper 

Equipment

• food processor
• bowl
• frying pan
• oven
• plastic wrap
• baking pan
• aluminum foil
• slotted spoon
• pasta machine

Directions

1. To make filling: In a bowl, mix pumpkin, Cremona fruit in mustard syrup, parmesan cheese, crushed amaretti cookies, bread crumbs, nutmeg, salt, and brandy.
2. To make pasta: In a food processor, whirl 2 cups flour and salt to blend; add eggs and egg yolks, and whirl until dough holds together (or in a bowl, mix ingredients with a fork). Scrape pasta dough onto a lightly floured board and roll to coat with flour. Knead until dough feels smooth, adding flour as required to prevent sticking, about 1 minute if mixed in a food processor, 15 minutes if stirred. Cover dough with plastic wrap and let rest 10 to 15 minutes.
3. Divide dough in half and shape each portion into a smooth ball.
4. Roll each ball through a pasta machine to 1/16 inch thick, or roll on a floured board. With a floured 2 3/4-inch round cutter, cut out 48 to 50 pasta rounds. Reroll dough as needed; discard excess.
5. Spoon an equal portion of filling onto center of each pasta round (about 1 teaspoon). Moisten pasta rims with water, fold over to enclose filling, and press edges with fork tines to seal. Arrange filled pasta on a floured surface (or 10- by 15-in. baking pans, if making ahead); let dry 10 minutes, turn over, and dry 20 minutes longer (or cover airtight and chill).
6. Bring 4 quarts water to a boil in a 7- to 8-quart pan over high heat; add half the pasta and cook, stirring occasionally, until tender to bite, 8 to 10 minutes. As they are cooked, transfer with a slotted spoon to a rimmed ovenproof platter; cover with foil and keep warm on an electric warming tray or in a 250 oven. Repeat to cook remaining pasta.
7. To make sauce: In an 8- to 10-inch nonstick frying pan over high heat, melt butter.
8. Add sage leaves and stir often until darker green, about 30 seconds. Immediately, pour over the filled pasta, sprinkle with 1/2 cup parmesan cheese, and add salt and pepper to taste.