Recipe courtesy of Mario Batali
Save Recipe Print
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.;

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Butternut Squash Ravioli: Agnolotti di Zucca

Recipe courtesy of Scala's Bistro

Frittelle di Zucca (Squash Fritters from the Veneto)

Recipe courtesy of Joyce Goldstein

Risotto con Zucca

Recipe courtesy of Carlo Cavallo

Gnudi Con La Zucca: Naked Ravioli with Squash

Recipe courtesy of David Rocco

Budino di Lorenzo di Magnifico

Recipe courtesy of Jeffrey Steingarten

Pollo con Zucca e Gorgonzola: Chicken with Squash and Gorgonzola

Recipe courtesy of David Rocco

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.