- 3 pounds buttermilk squash, baked 1 hour at 350 degrees F, scooped out, with seeds and skin removed
- 2 eggs
- 1 cup freshly grated Parmigiano-Reggiano plus 1/4 cup
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- 1 recipe basic pasta dough, recipe follows, rolled out to thinnest setting on pasta machine
- 8 tablespoons unsalted butter
- 4 sage leaves
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.