Tortelli con Zucca

Place the flour into a mound with a crater in the center and break the eggs into the hole you created one by one using a fork to mix the eggs into the flour mixture.

Once the dough begins to come together, use your hands and knead the dough for a couple of minutes until smooth.

Wrap in plastic wrap and let sit while you prepare the filling.

Cook the onions in the butter until translucent.

Crush the amaretti cookies in a food processor, then add the squash, onions, egg, honey, cinnamon, and parmesan cheese, and just pulse until completely mixed.

Season with a little salt and pepper, and store in the refrigerator until needed.

Break off about one third of the dough and either roll by hand or use a pasta roller and roll the dough until it is almost thin enough to see through. (I use a roller attachment on my Kitchen Aid table mixer and roll the dough to the second last width of the roller.)

Cut the sheets in usable lengths about 12 inches long, and place on a pasta form if using.

Use the press to create indentations, and then drop small spoonfuls of the filling into each indentation created being careful not to overfill the spaces.

Use a pastry brush and brush the edges with water.

Place another strip of thin dough on top of the filled layer and press out air pockets with your fingers.

Use a small rolling pin and roll over the form to create cuts between the tortelli.

Carefully remove the filled pasta pillows from the form and place on a lightly floured surface.

If making by hand, lay a strip of thin pasta on a lightly floured surface and drop spoonfuls of the filling evenly spaced about every three inches along the side closest to you.

Dampen the dough around the filling with water, then fold the dough over and seal each mound, pressing out the air with your fingertips as you go.

Cut between the filling, and press the edges lightly to seal.

Place the cut pasta pillows on a lightly floured tray until ready to use.

Melt the butter with the sage leaves until it begins to brown, and keep warm over low heat while you cook the pasta.

Cook the filled pasta in boiling, salted water for about 6 minutes or just until al dente.

Remove from the water with a slotted spoon.

Toss the pasta lightly with the warm sage-perfumed butter, and serve with a dusting of grated Parmesan, a sprinkling of crushed amaretti and chopped hazelnuts.