Capellacci di Zucca (Squash Filled Hats)

Ingredients

• 3 pounds butternut squash
• baked 1 hour at 350 degrees F
• scooped out
• with seeds and skin removed
• 2 eggs
• 1 cup plus 1/4 cup freshly grated Parmigiano-Reggiano
• 1/2 teaspoon nutmeg
• Salt and pepper
• to taste
• 1 recipe basic pasta dough
• recipe follows
• rolled out to the thinnest setting on a pasta rolling machine
• 8 tablespoons unsalted butter
• 4 sage leaves
• 4 amaretti cookies
• 3 1/2 to 4 cups flour
• 4 eggs
• 1/2 teaspoon extra-virgin olive oil

Instructions

No instructions listed