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.