1) Prepare the pasta. Work the flour with the eggs lightly beaten until a smooth and firm dough is obtained; wrap it in plastic wrap and let it rest for at least 30 minutes.

2) Prepare the filling. Cut the pumpkin into wedges, without peeling it, cook in the oven at 180 ° for about 40 minutes and let it cool. Transfer the pulp in a bowl and mash it with a fork; mix it with the parmesan, 1 tablespoon of breadcrumbs, nutmeg, salt, pepper and let it rest for 3 hours.

3) Roll out the pasta, share it in squares of about 4-5 cm per side. Put a large hazelnut filling in the center of each one, close in a triangle, then turn it around a finger and close it well by pinching the tails between thumb and forefinger.

4) For the dressing cut in julienne the green of the leek; floured And fry thin slices, then drain and set aside. Chop the white of the leek, fry it in a pan with 2 tablespoons of oil, add the wine, pour the broth and cook for 10 minutes; salty, unite the cream and bring back to the boil for 2 minutes.Cut Julienne the ham and brown it in a pan without seasoning. Cook the cappellacci in boiling salted water, drain and sauté them in a pan with the leek dressing. Therefore sprinkle with the grated cheese, top with the crispy, peppered leek and ham and serve.