Capellacci di Zucca (Squash Filled Hats)
- 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
- Bring 6 quarts of water to a boil and add 2 tablespoons salt.
- In a large mixing bowl, mix the squash, eggs, cheese and nutmeg together until smooth and homogenous.
- Season with salt and pepper and set aside.
- Cut the past sheets into 3-inch squares.
- Place 1 teaspoon squash filling in the center of each, fold to form triangles, pressing firmly around all edges.
- Take 2 further corners and bring together and press firmly to form little "hats."
- Place capellaci 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 and add sage.
- Carefully drain the pasta and place in the pan with the butter.
- Warm gently 1 minute and serve.
- Sprinkle with the remaining cheese and grate amaretti over using a cheese grater.
- Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
- Make a well in the middle of the flour and add the eggs and the olive oil.
- Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
- As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
- The dough will come together when half of the flour is incorporated.
- Start kneading the dough with both hands, using the palms of your hands.
- Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
- Lightly reflour the board and continue kneading for six more minutes.
- The dough should be elastic and a little sticky.
- Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
- Roll or shape as desired.
butternut squash, eggs, nutmeg, salt, recipe basic pasta, unsalted butter, sage, amaretti cookies, flour, eggs, extravirgin olive oil
Taken from www.foodnetwork.com/recipes/mario-batali/capellacci-di-zucca-squash-filled-hats-recipe.html (may not work)