When you make this recipe for the first time, you’re going to serve
up these little pillows of fresh pasta dough filled with brown
buttery butternut squash puree and everyone’s going to stare at
you. They’re going to look from you back to the plate and back to
you and they’re going to be thinking, “How in the world did
[insert your name here] make this?” What you’ll know that they
won’t is, really, once you get the pasta-making technique down,
the rest is shockingly easy. I suggest making the filling first and the
pasta dough second so the dough doesn’t dry out. And make lots
and lots of pasta, more than you think you’ll need, because
whatever you don’t boil now, you can freeze for later. Then,
whenever you want to awe dinner guests with your culinary
prowess, you just have to open your freezer and boil some water.
The rest takes care of itself.FOR THE FILLING
1 butternut squash (½ pound to 1 pound*)
4 tablespoons (½ stick) unsalted butter
3 or 4 amaretti cookies, crushed with a rolling pin or in a
mortar with a pestle
½ cup grated Parmesan cheese, plus more to taste
1 whole nutmeg
A few sage leaves, finely minced
Kosher salt (if necessary)TO FINISH