700 gmbutternut pumpkin, diced2 tbspolive oil40 gmbutter½onion, finely chopped2garlic cloves, finely chopped30 gmfinely grated parmesan, plus extra to serveFinely grated rindof 1 lemon¼ tspfinely grated nutmeg2 tbspcoarsely crushed amaretti biscuits, plus extra to serve1½ tbspfinely chopped mustard fruits (see note)1 quantityegg yolk pasta doughOnion sauce80 gmbutter, coarsely chopped12sage leaves1onion, very thinly sliced30 mlolive oil1 tbspaged balsamic vinegar
Preheat oven to 200C. Spread pumpkin on an oven tray, drizzle with oil, season to taste and roast until caramelised and tender (35-40 minutes). Heat butter in a saucepan over medium-high heat, add onion and garlic, stir occasionally until caramelised (6-8 minutes) and season to taste. Process pumpkin, onion mixture, parmesan, lemon rind and nutmeg in a food processor to a smooth purée, season to taste, transfer to a bowl, stir in amaretti and mustard fruits and refrigerate until required.
Meanwhile, cut out 9cm-diameter rounds from pasta dough with a pastry cutter, then, working with 3 or 4 rounds at a time (keep remaining rounds covered with a damp tea towel), place 1 tsp pumpkin mixture in centre of rounds, lightly brush edges with water, fold over to enclose and press edges to seal, ensuring no air is trapped inside. Brush ends lightly with water, bring together, press to seal and set aside on a lightly floured tray.
For onion sauce, melt butter in a frying pan over medium-high heat, add sage, stir occasionally until crisp (1-2 minutes), remove with a slotted spoon and set aside. Add onion and oil to pan, cook until onion is very tender and translucent (6-8 minutes), remove pan from heat, add vinegar and season to taste.
Meanwhile, cook pasta in batches in a large saucepan of generously salted boiling water until al dente (2-3 minutes), drain with a slotted spoon and transfer to serving bowls, Spoon onion sauce over, scatter with sage, extra amaretti and parmesan and serve hot.
Note Mustard fruits, also called mostarda, are available from select delicatessens.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.