Ingredients

• 1 Kg clean pumpkin, with peel
• 350 g flour
• 150 g Parmigiano Reggiano Dop
• 4 eggs
• nutmeg
• butter
• sage
• salt
• extra virgin olive oil

For the recipe of pumpkin cappellacci, knead the flour with 3 eggs, a pinch of salt and knead the dough until it is smooth. Cover it and let it rest for 30 minutes.
For the filling: cut the pumpkin into pieces without peeling it; put it on a baking sheet lined with parchment paper, season with a little oil and salt and bake at 180 ° C for 30 minutes. Remove the peel. Crush the pulp and mix it with grated Parmesan, an egg and a pinch of nutmeg.
For the ravioli: roll the dough into thin sheets and cut into squares of 6 cm on each side. Arrange the filling on the pasta squares and close them like tortellini. Cook in boiling salted water for 2 minutes and toss with melted butter (but not roasted), sage and grated Parmesan.

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