Tom Colicchio’s stuffed pastas

Combine the egg, olive oil and water in a small bowl and mix well. Combine the flour and salt in a large bowl. Make a well in the center of the flour mixture and pour in the egg mixture. Gradually work the flour mixture into the egg mixture until the dough holds together. Transfer the dough to a clean work surface and knead until it is smooth and elastic. Wrap the dough in plastic, and refrigerate for at least 1 hour but not longer than 2 days. Roll out according to the specific recipe instructions.

In a heavy-bottomed pot, add peanut oil, shallots, and pancetta, and cook over medium heat until shallots are translucent. Add garlic and cook for approximately 1 minute.

Add beans and stock and season with salt and pepper; tie thyme, rosemary, and bay leaf with kitchen twine and add to pot.

Bring to a boil, then reduce to a simmer and cook until the beans are very tender but not falling apart, approximately 2 hours.

Remove herbs from pot. Drain and cool.

Place cooked beans in a food processor with olive oil and purée beans, scraping down the sides. Add a little stock if necessary, and season with salt and pepper.

Fold in fresh herbs.

Heat a large sauté pan over low heat and add 5 tablespoons of the butter. When the butter begins to foam, add the pumpkin. Cook until it softens and falls apart, stirring to prevent burning.

Add cream and half the sage and cook over a low heat until the mixture is thick and no liquid remains, approximately 1 hour. Stir occasionally to prevent scorching.

Remove from the heat and beat in an additional 3 tablespoons of butter. Whisk in the beaten egg, season, and let cool.

Once cooled, fold in herbs.