Ingredients
Filling
| 3 lbs. | buttermilk squash | | 2 | eggs | | 1-1/4 cup | freshly grated Parmigiano-Reggiano, divided | | 1/2 tsp. | nutmeg | | Salt, to taste | | Freshly ground black pepper, to taste |
Pasta
| 1 recipe | Basic Fresh Egg Pasta |
Condiment
| 8 tbsp. | unsalted butter | | 4 | sage leaves |
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Instructions
Bake squash 1 hour at 350°F. Scoop out, with seeds and skin removed. Bring 6 quarts water to boil and add 2 tbsp. salt. In a large mixing bowl, mix squash, eggs, 1 cup cheese and nutmeg together until smooth and homogeneous. Season with salt and pepper and set aside.
Roll out Basic Fresh Egg Pasta to thinnest setting on pasta machine. Cut pasta sheets into 3-inch squares. Place 1 tsp. squash filling in center of each, and fold to form triangles, pressing firmly around all edges. Take two further corners and bring together and press firmly to attach and form little hats.
Place cappellacci in boiling water and lower heat to high simmer. Cook until tender, 2 to 3 minutes. Melt butter in a 12- to 14-inch sauté pan and add sage. Carefully drain pasta and place in pan with butter. Warm gently 1 minute and serve. Sprinkle with remaining 1/4 cup cheese.
Author's Comments
Antipasto servings.
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