Pumpkin or Butternut Squash Ravioli (Cappellacci Ferraresi)

Some fun and VERY good !

Ok, so I feel creative today and am making cappellacci (which means in Italian, nasta or bad hats) but are basically inverted ravioli and am going to prepare a pumpkin or butternut squash filling and a simple garlic and butter sauce or alternatively a sage and butter sauce.

I have a great video posted just below this wonderful recipe.

YOU'LL NEED:

- 2 lbs (about 1 kilo) yellow pumpkins
- 1 teaspoon nutmeg
- 3 oz. butter
- 2 eggs
- 1/4 t spoon curry
- 2 T ricotta cheese
- salt QB

The Preparation:
PASTRY
Mix 4 eggs with approx. 1/2 lb of all purpose flour, three eggs, a pinch of salt. Prepare the daugh and roll it out thin (number six on the manual pasta making machines) and then cut into squares of approx. 2 1/2 inches per side.

THE FILLING
Mix the pumpking pulp that you have skinned and cut into small pieces and baked for about 20 minutes at 350F into a medium size bowl. Add approx. 1 cup of grated parmigiano padano, the nutmet 9 (I like a light negmeg taste but you can add more if you want a stronger more dominate nutmegy flavour).
Then with a t-spoon, place the filling into the middle of the pasta squares. Make sure your hands are clean and damp with water, close the square into a triangle form and now follow the video clip to see how the form of the cappellacci is formed.

Cook in boiling salted water.

Melt about 1/2 stick of butter, add the minced sage (get the real sage not the store bought dry stuff), a minced garli clove and then grate fresh parmigiano cheese on top of the "Ravioli" prior to serving.

ENJOY !