Recipe courtesy of Mario Batali
Level:
Easy

Ingredients

FILLING:
PASTA:
CONDIMENT:

Directions

Bring 6 quarts water to boil and add 2 tablespoons salt. In a large mixing bowl, mix squash, eggs, cheese and nutmeg together until smooth and homogenous. Season with salt and pepper and set aside. Cut pasta sheets into 3-inch squares. Place 1 teaspoon squash filling in center of each, fold to form triangles, pressing firmly around all edges. Take 2 further corners and bring together and press firmly to attach and form little "hats". Place capellacci in boiling water and lower heat to high simmer. Cook until tender, about 2 to 3 minutes. Melt butter in a 14-inch saute pan and add sage. Carefully drain pasta and place in pan with butter. Warm gently 1 minute and serve. Sprinkle with remaining cheese.;

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