Pumpkin-Filled Pasta

• Filling:
• 1 cup canned pumpkin (about half of a 15-oz. can)
• 2 tablespoons finely chopped Cremona fruit in mustard syrup (see notes; optional)
• 1/4 cup fresh-grated parmesan cheese
• 2 tablespoons finely crushed amaretti or other almond macaroon cookies
• 1 tablespoon fine dried bread crumbs
• 1/8 teaspoon fresh-grated nutmeg
• 1/4 teaspoon salt
• 1 tablespoon brandy
• Pasta:
• About 2 cups unbleached or regular all-purpose flour
• 1/4 teaspoon salt
• 3 large eggs
• 2 large egg yolks
• Sauce:
• 1/2 cup (1/4 lb.) butter or margarine
• 1/3 cup lightly packed fresh sage leaves, rinsed and dried
• 1/2 cup fresh-grated parmesan cheese
• Salt and pepper

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. 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.
4. 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).
5. 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 250u0b0 oven. Repeat to cook remaining pasta.
6. To make sauce: In an 8- to 10-inch nonstick frying pan over high heat, melt butter. 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.

filling, pumpkin, syrup, parmesan cheese, amaretti, bread crumbs, nutmeg, salt, brandy, pasta, regular, salt, eggs, egg yolks, butter, sage, parmesan cheese, salt

Taken from www.myrecipes.com/recipe/pumpkin-filled-pasta (may not work)