PUMPKIN & AMARETTO CAPPELLACCI

Shortcut: If you're making several batches—or simply want to save time—a ravioli mold is a wonderful alternative to hand-shaping. It speeds up the process and creates consistently sized ravioli every time.

Make the Filling:

• Mix the filling. In a medium bowl, combine the pumpkin puree, parmesan cheese, crushed amaretti cookies, egg, nutmeg, salt, and pepper. Stir until smooth and evenly blended.
• Transfer and chill. Spoon the mixture into a piping bag (or large zip-lock bag). Seal and refrigerate for 30 minutes to firm up slightly.

Roll & Shape the Pasta:

• Before You Begin: Set out a small cup of water, semolina flour for dusting, your pasta cutters or molds, your piping bag (or zip-top bag), cutter, and a semolina-dusted baking sheet.
• While you're shaping the pasta, bring 4–5 quarts (16–20 cups) water + 1½ Tbsp sea salt to a rolling boil in a large pot, if you plan to cook it immediately.
• Roll out fresh pasta dough into thin sheets.
• Using a square cutter, cut squares (about 3 inches wide). Pipe about 1 teaspoon of filling into the center of each square.
• Dip your fingertip into the small cup of water nearby and lightly moisten the edge of each pasta square before folding.
• Fold the pasta: Fold each into a triangle, gently pressing out any air pockets before sealing the edges firmly.

  Bring the two corners together and press them firmly to create the classic cappellacci "hat" shape.

  Arrange the finished cappellacci on a baking sheet lightly dusted with semolina flour as you continue shaping the remaining pasta.

Cook, Finish, & Serve:

• Add cappellacci to boiling salted water, and cook for 3 minutes, or until they float to the surface.
• Make the sauce. While the pasta cooks, melt butter in a large saute pan over medium heat. Add chopped sage and let it sizzle until aromatic (about 2 minutes).
• Toss and serve. Transfer cooked cappellacci directly to the butter-sage pan along with ¼ cup of pasta water. Gently toss to coat until glossy.
• Serve immediately with fresh parmesan cheese, cracked pepper, and a drizzle of olive oil.

Buon Appetito!