Pumpkin Scarpinocc with Brown Butter, Brussels Sprouts, and Balsamic

For the filling…

Roast ~12-16 ounces of squash at 400F until completely cooked through (I used the meat of one delicata squash, cut in half and de-seeded, then roasted with salt, pepper, and a tablespoon of butter in each half until tender, as well as some cubed butternut). Allow the squash to cool completely and make the pasta dough (see next slide). While the dough rests, combine the squash with ½ cup parmigiano reggiano, 4 ounces whole milk ricotta, and 4 tablespoons of brown butter in a food processor. Pulse until thick and very smooth; season to taste and keep refrigerated until use.

For the dough…

Blend 100 grams pumpkin puree with 3 eggs (~255 grams total liquid); separately, combine 400 grams 00 flour and 50 grams semola flour. Using the well method, gradually incorporate the flour into the egg mixture with a fork and, once mostly combined, with a bench scraper. Knead vigorously until smooth and firm, about 10-15 minutes. Note that the pumpkin will make this dough softer than a traditional egg dough--add more pumpkin puree or water in small increments if the dough is dry. Wrap tightly and allow to rest for 30 minutes.

Time to shape…

1. Roll out a portion of the dough into a thin sheet (setting 6 on my Marcato). Using a glass or cookie cutter, cut ~3” rounds of the sheet and add about a teaspoon of filling to the center of each.

2. Fold each circle in half over the filling to create a mezzaluna. Press out any air pockets and seal tightly.

3. Stand the mezzaluna upright, curved side down, tucking the seam underneath itself to one side.

4. Using your finger, lightly create a dimple in the center of the scarpinocc so the sides fill completely. Transfer to a lightly floured surface and repeat!

Finishing touches…

Halve about 12 ounces of brussels sprouts (the smaller, the better). Heat a few tablespoons of butter over medium-high in a large skillet; add the brussels, cut side down and season with salt and pepper. Add a small amount of water to the pan and cover briefly to steam, about 2 minutes; then remove lid and cook until the cut sides are nicely browned (adjust your heat as needed so the butter doesn’t burn). If needed, add additional butter to the pan and allow it to brown slightly. Cook pasta in well-salted water and transfer directly to the pan with brussels, along with a bit of pasta water to emulsify the sauce. Serve immediately drizzled with high-quality balsamic (or a reduction if lesser quality) and parmigiano reggiano. Enjoy!