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Add a photoServings: 4
Ingredients
- 3 lb Buttermilk squash
- 2 x Large eggs
- 1 1/4 c. Freshly-grated Parmigiano-Reggiano divided
- 1/2 tsp Nutmeg Salt to taste Freshly-grnd black pepper to taste
- 1 x recipe Basic Fresh Egg Pasta see * Note Condiment
- 8 Tbsp. Unsalted butter
- 4 x Sage leaves
Directions
- Bake squash 1 hour at 350 degrees. Scoop out, with seeds and skin removed.
- Bring 6 qts water to boil and add in 2 Tbsp. salt.
- In a large mixing bowl, mix squash, Large eggs, 1 c. cheese and nutmeg together till smooth and homogenous. Season with salt and pepper and set aside.
- Roll out Basic Fresh Egg Pasta to thinnest setting on pasta machine. Cut pasta sheets into 3-inch squares. Place 1 tsp. squash filling in center of each, fold to create 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 till tender, about 2 to 3 min.
- Heat butter in a 12- to 14-inch saute/fry pan and add in sage. Carefully drain pasta and place in pan with butter. Hot gently 1 minute and serve. Sprinkle with remaining 1/4 c. cheese.
- This recipe yields 4 antipasto servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 4 servings | |
| Calories 239 | |
| Calories from Fat 225 | 94% |
| Total Fat 25.48g | 32% |
| Saturated Fat 15.35g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 165mg | 55% |
| Sodium 38mg | 2% |
| Potassium 40mg | 1% |
| Total Carbs 0.21g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.21g | 0% |
| Protein 3.34g | 5% |
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