Pumpkin Ravioli (Cappellacci)
- ⅝ lb all-purpose flour
- 3 eggs
How to prepare the pastry:Mix four eggs, flour, a pinch of salt, roll out a thin sheet and cut into squares, of about 2.5 inches a side.
For the filling:Mix the pumpkin pulp baked with an egg, the grated cheese and the nutmeg.
Put the filling into the squares of pasta making some “ravioli”larger than normal.
Cook them in abundant salted water and season with melted butter, sage and grated cheese.
Some like to serve them with meat sauce (bolognese style ragù).