Pumpkin & Amaretti Caramelle

Directions

1. Pumpkin & Amaretti Filling

   Halve, de-seed & cut the pumpkin into about 12 wedges. Coat in olive oil, salt & pepper, then roast on a foil-lined sheet pan at 425°F until very fork-tender, about 45 minutes, flipping halfway.

   Allow to mostly cool, then scoop the flesh from the skins & puree in a food processor until smooth.

   Fold in most of the crushed amaretti (reserve some for serving), all the cheese, a generous grating of nutmeg & season to taste. Then mix in the egg, if using, & refrigerate until thoroughly chilled.

2. Assemble & Cook the Caramelle

   Roll a portion of egg pasta dough into a thin sheet. Cut it in half lengthwise, then use a fluted pasta cutter to make large rectangles.

   Add a small amount of filling to the bottom third of each rectangle, then roll it up like a log. Pinch the ends together to create the full candy effect!

   Boil the caramelle in well-salted water until tender, about 2½ to 3 minutes.

3. Plating & Serving

   Toss with brown butter, then top with fried sage leaves, the remaining crushed amaretti, and more grated cheese. Serves 4-6.