Recipe courtesy of Mario Batali
Total:
1 hr 10 min
Active:
1 hr
Yield:
4 antipasto servings
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 3inch squares. Place 1 teaspoon squash filling in center of each, 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, about 2 to 3 minutes.

Melt butter in a 12 to 14 inch saute pan an add sage. Carefully drain pasta and place in pan with butter. Warm gently 1 minute and serve. Sprinkle with remaining cheese.

IDEAS YOU'LL LOVE

Arancini di Riso

Recipe courtesy of Giada De Laurentiis

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

Cappellacci Con Zucca

Recipe courtesy of Martha Stewart

Risotto con Zucca

Recipe courtesy of Carlo Cavallo

Budino di Lorenzo di Magnifico

Recipe courtesy of Jeffrey Steingarten

Gnudi Con La Zucca: Naked Ravioli with Squash

Recipe courtesy of David Rocco

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking