*  Exported from  MasterCook  *
                            Cappellaci Di Zucca
 Recipe By     : MOLTO MARIO #MB5728
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      Pounds        buttermilk squash
    2                    eggs
    1      Cup           Parmigiano-Reggiano, freshly grated -- plus 1/4C
      1/2  Teaspoon      nutmeg
                         Salt and pepper to taste
    1      Recipe        basic pasta dough -- rolled out
                         to thinnest setting on pasta machine
    8      Tablespoons   unsalted butter
    4                    sage leaves
 Bake the squash for 1 hour at 350 degrees F, scoop it out, remove seeds and
 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
                    - - - - - - - - - - - - - - - - - -