WITH BUTTER AND SAGE
Traditional to Mantova, these lune (little moons) often have crushed amaretti cookies inside the filling. We like to grate an oversized cookie over the top in addition to the cheese.
Preheat the oven to 350 °F
Cut the squash in half, remove the seeds, drizzle with the olive oil, and place on a baking sheet. Roast for 25-35, or until the squash is very soft. Remove from the oven, let cool, the scoop the flesh from the skin.
In a large bowl, combine the cooled squash, cheese, nutmeg, balsamic vinegar, and salt and pepper. Stir well to combine.
Roll out the pasta dough to the thinnest setting on a pasta machine. Using a biscuit cutter or water glass, cut out 2-inch circles. Pipe or carefully spoon a rounded tablespoon of filling onto the center of half of the rounds and cover the filling with a second pasta round. Press the edges together firmly to seal.
Bring 6 quarts of water to a boil and add 2 tablespoons of salt. Drop the lune in the boiling water and cook for 2 minutes. While the pasta cooks, melt the butter in a 12- to 14- inch sauté pan until it foams and subsides. Add 2 to 4 tablespoons of the pasta cooking water and whisk to emulsify. Drain the pasta and add it to the butter. Add the sage leaves and toss gently for 1 minute over medium heat to coat the pasta with sauce. Divide the lune among four warmed plates, grate the Parmigiano-Reggiano and amaretti over each plate, and serve immediately.