Cappellacci with Squash Filling

Name: Cappellacci with Squash Filling
Yield: makes about 150 cappellacci, serving 8 or more, with cooking and finishing instructions to serve 4
Ingredients: 1 large butternut squash (about 3 pounds); 1 1/2 tablespoons extra-virgin olive oil; 2 teaspoons kosher salt; 10 or more amaretti cookies, imported from Italy; 3/4 cup freshly grated Grana Padano or Parmigiano-Reggiano; 1/4 teaspoon freshly grated nutmeg; 1 tablespoon freshly grated lemon zest; 2 large eggs, beaten; 1 1/2 pounds dough for Homemade Tagliatelle (page 136); All-purpose flour for rolling and forming the cappellacci; 8 tablespoons (1 stick) butter; 12 fresh sage leaves; 1 cup or so freshly grated Grana Padano or Parmigiano-Reggiano, plus more for passing; A rimmed baking sheet; a food processor; a kitchen towel or cheese-cloth; a pasta-rolling machine; a 2 1/2-inch-diameter round pastry or cookie cutter; a narrow pastry brush; trays or baking sheets lined with floured parchment or kitchen towels

December 9, 2011

In Emilia-Romagna, zucca (a pumpkinlike winter squash) is a traditional filling for cappellacci, stuffed pastas that are folded and twisted like tortellini but slightly larger. Butternut squash is the best substitute for Italian zucca, though you must squeeze out all the moisture after cooking it. With the sweetness and texture of crushed amaretti cookies and hints of lemon and nutmeg, this is a delicious and versatile filling, great in tortellini and tortelli as well as cappellacci. Sage-infused melted butter is the customary (and perfect) dressing for this autumn and winter dish. For a variation, omit the sage, and brown the butter in a hot pan before drizzling it over the pasta.

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