| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
|
|
—Filling— |
| 3 |
lb |
Buttermilk squash |
| 2 |
|
Eggs |
| 1 |
c |
Parmigiano-Reggiano; freshly grated, plus 1/4C |
| 1/2 |
ts |
Nutmeg |
|
|
Salt and pepper to taste -Pasta— |
| 1 |
|
Recipe basic pasta dough; rolled out to thinnest setting on pasta machine -Condiment— |
| 8 |
tb |
Unsalted butter |
| 4 |
|
Sage leaves |
INSTRUCTIONS
Bake the squash for 1 hour at 350 degrees F, scoop it out, remove seeds and
skin.
Bring 6 quarts water to boil and add 2 tablespoons salt.
In a large mixing bowl, mix squash, eggs, cheese and nutmeg together until
smooth and homogenous. Season with salt and pepper and set aside. Cut pasta
sheets into 3inch squares. Place 1 teaspoon squash filling in center of
each, fold to form triangles, pressing firmly around all edges. Take two
further corners and bring together and press firmly to attach and form
little hats. Place cappellacci 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 an add sage. Carefully drain pasta
and place in pan with butter. Warm gently 1 minute and serve. Sprinkle with
remaining cheese.
Yield: 4 as antipasto
Recipe by: MOLTO MARIO #MB5728 Posted to MC-Recipe Digest V1 #743 by Sue
<suechef@sover.net> on Aug 14, 1997
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