Cappellacci Pumpkin Butter and Sage
– 400 gr of flour 00
– 4 Eggs
Ingredients for the filling
– 1 kg of pumpkin baked baked in the oven
– 200 gr of grated Parmesan
– Salt and pepper
– N ° 3-4 tablespoons ( Savor and 100 Gr Of Macaroons )
Method for the filling
Remove the pumpkin seeds previously cooked in the oven , cut it into small pieces, put it in the bowl and knead the cheese , salt and pepper, nutmeg , and ( savor and macaroons ) . Knead the ingredients until dough is smooth .
Process for the ravioli
Place the flour on a pastry board rompetevi fountain in the eggs and put a pinch of salt with a fork, lightly beat . Intridete the flour , worked for about 10 -15 minutes, then with a rolling pin , roll the dough too thin . square cm . 7 x 7 . Upon each of them lays a little ‘filling . It encloses the filling in the boxes and folding them on yourself by pressing the edges with your fingers to seal them . Finally twisting the tortelloni on a finger if they overlap the two ends side by pushing them to stay together. Cook them in salted water and toss …..