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1
Preheat the oven to 350 degrees F.
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2
Cut the pumpkin in half, remove the seeds, drizzle with olive oil, and place on a baking sheet.
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3
Roast for 25 to 35 minutes or until the squash is very soft.
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4
Remove from the oven, let cool, then scoop out the flesh from the skin.
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5
In a large bowl, combine the cooled pumpkin, cheese, nutmeg, balsamic vinegar, and salt and pepper.
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6
Stir well to combine.
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7
Roll out the pasta dough to the thinnest setting on a pasta machine.
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8
Using a biscuit cutter or water glass, cut out 2-inch circles.
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9
Pipe or carefully spoon a scant teaspoon of filling onto the center of half of the rounds and cover the filling with the second pasta round.
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10
Press the edges together firmly to seal.
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11
Bring 6 quarts of water to a boil and add 2 tablespoons of salt.
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12
Drop the lune in the boiling water and cook for 2 minutes.
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13
While the pasta cooks, melt the butter in a 12 to 14-inch saute pan until it foams and subsides.
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14
Add 2 to 4 tablespoons of the pasta cooking water to the butter and whisk to emulsify.
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15
Drain the pasta and add it to the butter.
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16
Add the sage leaves and toss gently for 1 minute over medium heat to coat the pasta with sauce.
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17
Divide the lune among 4 warmed plates, grate the Parmigiano-Reggiano and amaretti over each plate, and serve immediately.
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18
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
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19
Make a well in the middle of the flour and add the eggs and the olive oil.
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20
Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
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21
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
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22
The dough will come together when half of the flour is incorporated.
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23
Start kneading the dough with both hands, using the palms of your hands.
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24
Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
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25
Lightly re-flour the board and continue kneading for six more minutes.
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26
The dough should be elastic and a little sticky.
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27
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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28
Roll or shape as desired.
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29
Preheat the oven to 300 degrees F.
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30
Place the almonds, cornstarch, and confectioners' sugar in the bowl of a food processor and pulse until the almonds are very finely chopped.
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31
Place the egg whites in the bowl of an electric mixer and add the salt.
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32
Using the whip attachment on medium speed, beat the whites until foamy and light.
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33
Gradually add the granulated sugar in a steady stream, continuing to beat until the egg whites are somewhat stiff and glossy.
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34
Beat in the almond extract and amaretto.
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35
Pipe or drop about 2 tablespoons batter (how much) onto an ungreased cookie sheet about 2 inches apart.
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36
Sprinkle a little turbinado sugar on top of each cookie.
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37
Bake for 15 minutes or until the cookies have begun to turn pale golden and are just beginning to crack slightly.
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38
Lower the oven temperature to 200 degrees F, and leave the oven door ajar to release some of the heat.
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39
Leave the cookies in the oven for at least 25 to 30 minutes, or until they are completely dry and crisp in the center.
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40
Allow the cookies to cool briefly on the baking sheets, then transfer them to a rack to cool completely.
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41
Store in an airtight container.
