Cappelletti di Zucca Dorata con Burro Nocciola al Profumo di Salvia e Rugiada di Amaretti

Preheat oven to 200°C (400°F). Toss the pumpkin cubes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until very tender and slightly caramelized. Remove from oven and let cool slightly. Mash the roasted pumpkin thoroughly with a fork or pass through a food mill. Stir in the 50g Parmigiano Reggiano, nutmeg, and the 10g crushed amaretti (if using). Taste and adjust seasoning. The filling should be firm enough to handle. Let it cool completely.

On a clean work surface, pile the "00" flour and make a well in the center. Crack the two eggs into the well, add a pinch of salt. Using a fork, gently whisk the eggs, gradually incorporating flour from the inner edge of the well. Once a shaggy dough forms, use your hands to knead for 10-15 minutes until the dough is smooth, elastic, and no longer sticky. Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.

Divide the dough into four portions. Working with one portion at a time (keep the others covered), roll it out very thinly using a pasta machine or rolling pin. Aim for a thickness of about 1mm or setting #7 on most pasta machines. Cut the pasta sheet into 4x4 cm (1.5x1.5 inch) squares.

Place a small teaspoon (about 5g) of the cooled pumpkin filling in the center of each square. Fold the square diagonally to form a triangle, pressing firmly around the filling to seal, expelling any air. Bring the two acute angles of the triangle together and press them firmly to form the characteristic "hat" shape of a cappelletto. Place finished cappelletti on a floured baking sheet and cover with a clean kitchen towel to prevent drying. Repeat with remaining dough and filling.

Bring a large pot of generously salted water to a rolling boil. Carefully add the cappelletti, stirring gently to prevent sticking. Cook for 3-5 minutes, or until they float to the surface and are al dente. The cooking time will vary depending on the thickness of your pasta.

While the cappelletti are cooking, melt the 100g unsalted butter in a large skillet over medium heat. Add the fresh sage leaves. Cook, stirring occasionally, until the butter turns a rich golden-brown (hazelnut color) and smells nutty, and the sage leaves become crispy. Be careful not to burn the butter.

Using a slotted spoon, transfer the cooked cappelletti directly into the skillet with the sage butter sauce. Add about 2-3 tablespoons of the pasta cooking water to emulsify the sauce, tossing gently to coat the cappelletti. Serve immediately on warm plates, garnished generously with freshly grated Parmigiano Reggiano and the coarsely crumbled amaretti biscuits.