Name: Capellacci di Zucca (Squash Filled Hats)
Yield: 4 servings
Ingredients: 3 pounds butternut squash, baked 1 hour at 350 degrees F, scooped out, with seeds and skin removed; 2 eggs; 1 cup plus 1/4 cup freshly grated Parmigiano-Reggiano; 1/2 teaspoon nutmeg; Salt and pepper, to taste; 1 recipe basic pasta dough, recipe follows, rolled out to the thinnest setting on a pasta rolling machine; 8 tablespoons unsalted butter; 4 sage leaves; 4 amaretti cookies; 3 1/2 to 4 cups flour; 4 eggs; 1/2 teaspoon extra-virgin olive oil

3 pounds butternut squash, baked 1 hour at 350 degrees F, scooped out, with seeds and skin removed

2 eggs

1 cup plus 1/4 cup freshly grated Parmigiano-Reggiano

1/2 teaspoon nutmeg

Salt and pepper, to taste

1 recipe basic pasta dough, recipe follows, rolled out to the thinnest setting on a pasta rolling machine

8 tablespoons unsalted butter

4 sage leaves

4 amaretti cookies

3 1/2 to 4 cups flour

4 eggs

1/2 teaspoon extra-virgin olive oil

Capellacci di Zucca (Squash Filled Hats)

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