Per preparare la pasta fresca: posizionare la farina sulla spianatoia e al centro creare una conca in cui aggiungere i tuorli precedentemente sbattuti con un pizzico di sale e un cucchiaio di olio extravergine di oliva. Cominciare a lavorare l’impasto con le dita (o una forchetta) incorporando la farina alle componenti umide, quindi proseguire impastando sempre più energicamente, fino a ottenere un impasto omogeneo che andrà lasciato riposare almeno 30 minuti coperto con pellicola trasparente. Se l’impasto dovesse risultare troppo asciutto aggiungere altro tuorlo d'uovo, poco per volta (se troppo umido invece asciugare aggiungendo altra farina).
Per preparare il ripieno: lavare le patate e cuocerle in abbondante acqua salata fino a quando risulteranno morbide. A cottura ultimata scolarle, pelarle e schiacciarle, quindi, una volta intiepidite, incorporare il Büsción e il formaggio d’alpeggio grattugiato, un pizzico di sale e un cucchiaio di Pepe della Vallemaggia. Amalgamare bene il tutto fino a ottenere un composto omogeneo e, se troppo asciutto, aggiungere un po' di latte. Trasferire in frigorifero e lasciare riposare per 20-30 minuti.
Per preparare la salsa di zucca: eliminare la buccia della zucca e tagliarla a spicchi, adagiarla su una leccarda foderata di carta forno, coprire con un foglio di alluminio e cuocere in forno preriscaldato a 180°C per circa 50 minuti, fino a quando diventerà morbida. Sfornare la zucca, trasferirla in un boccale, aggiungere la panna, l’amaretto sbriciolato, un pizzico di sale e lavorare il tutto con un frullatore a immersione per ottenere una salsa liscia e cremosa. Conservare in caldo fino al momento dell’impiattamento.
Per comporre i fagottini: stendere la pasta utilizzando l’apposita sfogliatrice. Ritagliare dei quadrati di circa 7-8 cm, al centro posizionarvi una porzione di farcia, quindi bagnare i bordi della sfoglia con un po' di acqua e richiudere i quattro angoli del quadrato verso il centro, creando una sorta di fagottino. Cuocere i fagottini ripieni in abbondante acqua salata per qualche minuto, scolarli e mantecarli in padella con una noce di burro ben calda.
Servire la pasta sulla salsa di zucca ben calda e terminare con poco Büsción sbriciolato, qualche briciola di amaretto e una macinata di pepe.
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