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Pumpkin Filled Pasta




Source of Recipe


ciaoitalia


List of Ingredients




FILLING
2 cups cooked squash or pumpkin from a 1 1/2 pound pie pumpkin or butternut squash
1 large egg
4 tablespoons Parmesan cheese
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
1/4 cup breadcrumbs

DOUGH
4 eggs
3 to 3 1/2 cups King Arthur™ Unbleached, All-Purpose Flour

SAUCE
2 sticks unsalted butter
3/4 cup grated Parmesan cheese



Recipe



Bake the squash at 350F for 40 to 50 minutes. When cool enough to handle, scoop the squash from the rind and set aside. When completely cooled, mix in the rest of the filling ingredients.

Make the dough by hand or in a food processor.

Divide the dough into 4 pieces and work with one piece at a time. Roll each piece into a 5-inch wide strip no more than 1/16-inch thick, or use the thinnest setting on a pasta machine. Use a 3-inch square or round cookie cutter to produce individual pieces of dough. Place a heaping teaspoonful of the filling on the center of half the pieces of dough and cover with a second piece. Seal the edges with a fork.

Bring a large pan of salted water to a boil and cook the cappellacci in batches until al dente. Scoop the cooked pasta onto a platter and pour the sauce over each layer.

Note: You may use tomato sauce instead of the butter sauce.