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1
Heat the oven to 400 and arrange a rack in the center.
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2
Slice the squash lengthwise in half, and then quarters; scoop out and discard seeds.
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3
Arrange the wedges, peel side down, on the baking sheet, drizzle olive oil over the cut surfaces of the squash, and season with 1 1/2 teaspoons of the salt.
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4
Tent the squash with aluminum foil, place the sheet in the oven, and bake 45 minutes, or until the squash flesh is very soft.
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5
Meanwhile, grind the amaretti cookies in a food processorusing more cookies if necessaryto make a full cup of fine-textured dry powder.
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6
Let the squash cool, then scoop all the flesh from the skin and heap it on the towel or cheesecloth.
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7
Bring the edges of the cloth together, enclosing the vegetable, and hold the bundle over a bowl or the sink.
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8
Twist the cloth, tightening the towel and squeezing the liquid from the soft flesh.
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9
When youve pressed out all the moisture you can, turn the wrung-out squash into a large bowl, and stir and mash it up with a large wooden spoon.
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10
Add the ground amaretti, the remaining 1/2 teaspoon salt, the grated cheese, nutmeg, and lemon zest, and stir them into the squash.
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11
Pour in the beaten eggs, and stir until thoroughly blended and smooth.
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12
For the cappellacci: Cut the dough in six equal pieces and roll each out as described on pages 144145.
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13
Make cappellacci from one strip at a time.
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14
Lay it out in front of you on a lightly floured board.
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15
With the round cutter, cut as many 2 1/2-inch circles as you can from the dough strip, pressing firmly and occasionally dipping the sharp edge of the cutter in flour so it doesnt stick.
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16
Separate the circles, pulling away the scraps of dough (which can be kneaded together, rested, and rerolled for more pasta).
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17
You should get about two dozen circles from the strip.
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18
Place a heaping teaspoon of squash filling in the center of each dough circle.
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19
With the pastry brush (or your fingertip) dipped in water, lightly moisten the rim of dough around the filling.
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20
To form the cappellacci: Pick up a circle and fold it over into a half-round envelope, with the filling inside.
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21
Press the moistened edges of dough together to seal.
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22
Next, grasp the corners of the semicircle, twist them inward so the points of dough overlap, and pinch them together.
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23
Fold and twist all the filled circles into cappellacci, arranging them in a single layer on a lined and floured tray.
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24
Make more cappellacci from the other rolled strips of dough (and the rerolled scraps of dough, too).
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25
Cappellacci that you will cook soon can be left on the tray, lightly covered.
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26
Freeze cappellacci for future use right on the trays until solid, then transfer them to freezer bags, packed airtight and sealed.
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27
To cook and serve cappellacci for four, you will need sixty to seventy pieces.
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28
Fill a large pasta pot with well-salted water, and bring to the boil.
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29
Meanwhile, put the butter and sage leaves in a large skillet or saute pan (at least 12 inches in diameter), and melt butter over low heat; keep the sauce warmbut not cookingso the herb infuses the butter.
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30
Drop all the cappellacci into the rapidly boiling water, stir, and return to the boil over high heat.
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31
Cook for 3 minutes or longer, until the thickest part of the pasta is cooked through.
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32
Lift out cappellacci with a spider, drain, and lay them in the pan of sage butter.
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33
Tumble the cappellacci over and over until all are coated; add a few tablespoons of pasta cooking water to extend the sauce if necessary.
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34
Sprinkle a cup or so of grated cheese over the cappellacci, and spoon them into warm bowls.
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35
Drizzle a bit of the sage butter left in the pan over each portion, and serve immediately, with more cheese at the table.
