Butternut Squash Cappellacci With Sage Brown Butter
Serves: 5
Eloise Gerhold
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
54
Sourness
44
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 tsps
Extra-Virgin Olive Oil3 tbsps
Parmigiano (grated -reggiano)1 tsp
Nutmeg (grated)1 tbsp
Bread Crumb (fine dry)1.5 tbsps
Sage (chopped)1 tsp
Lemon Juice (fresh)Directions:
1
Make filling while dough stands: Preheat oven to 425°F with rack in middle
2
Brush cut sides of squash with oil and sprinkle with 1/4 teaspoon each of salt and pepper (total)
3
Roast in a shallow baking pan until golden brown and tender, 30 to 45 minutes
4
Cool to room temperature, then use a spoon to scoop out flesh, transferring it to a medium bowl and discarding rind
5
Stir in cheese, nutmeg, bread crumbs, and salt and pepper to taste
6
Preheat oven to 425°F with rack in middle
7
Brush cut sides of squash with oil and sprinkle with 1/4 teaspoon each of salt and pepper (total)
8
Roast in a shallow baking pan until golden brown and tender, 30 to 45 minutes
9
Cool to room temperature, then use a spoon to scoop out flesh, transferring it to a medium bowl and discarding rind
10
Stir in cheese, nutmeg, bread crumbs, and salt and pepper to taste
11
Make cappellacci: Quarter dough
12
Cover 3 pieces with plastic wrap
13
Pat out remaining piece into a flat rectangle; dust with flour
14
Set rollers of pasta machine on widest setting
15
Feed rectangle, a short side first, through rollers
16
Fold rectangle in thirds, like a letter, and feed it, a short side first, through rollers
17
Repeat 6 or 7 more times, folding dough in thirds and feeding it through rollers, a short side first each time, dusting with flour to prevent sticking
18
Turn dial to next (narrower) setting and feed dough through rollers without folding, a short side first
19
Continue to feed dough through without folding, making space between rollers narrower each time, until the second- or third-narrowest setting is used
20
(Do not roll too thin or pasta will tear when filled
21
) Put pasta sheet on a lightly floured surface and cut into 3-inch squares
22
Place a rounded teaspoon of filling in center of each square, then lightly moisten edges of square with water and fold in half to form a triangle, pressing down firmly but gently around filling to seal and forcing out any air
23
Bring 2 opposite corners together, overlapping ends, to make a small ring, then press them together
24
Transfer to a lightly floured kitchen towel (not terry cloth)
25
Make more cappellacci with remaining pieces of dough and remaining filling, transferring to kitchen towel
26
Quarter dough
27
Cover 3 pieces with plastic wrap
28
Pat out remaining piece into a flat rectangle; dust with flour
29
Set rollers of pasta machine on widest setting
30
Feed rectangle, a short side first, through rollers
31
Fold rectangle in thirds, like a letter, and feed it, a short side first, through rollers
32
Repeat 6 or 7 more times, folding dough in thirds and feeding it through rollers, a short side first each time, dusting with flour to prevent sticking
33
Turn dial to next (narrower) setting and feed dough through rollers without folding, a short side first
34
Continue to feed dough through without folding, making space between rollers narrower each time, until the second- or third-narrowest setting is used
35
(Do not roll too thin or pasta will tear when filled
36
) Put pasta sheet on a lightly floured surface and cut into 3-inch squares
37
Place a rounded teaspoon of filling in center of each square, then lightly moisten edges of square with water and fold in half to form a triangle, pressing down firmly but gently around filling to seal and forcing out any air
38
Bring 2 opposite corners together, overlapping ends, to make a small ring, then press them together
39
Transfer to a lightly floured kitchen towel (not terry cloth)
40
Make more cappellacci with remaining pieces of dough and remaining filling, transferring to kitchen towel
41
Cook cappellacci and make sauce: Cook cappellacci in a pasta pot of simmering salted water (2 tablespoons salt for 4 quarts water) until al dente, 6 to 8 minutes
42
Gently drain pasta
43
Meanwhile, heat butter in a heavy medium skillet over medium heat, swirling, until golden brown, then cook sage, stirring, until sage is crisp and butter is deep golden brown
44
Stir in lemon juice and salt and pepper to taste
45
Serve cappellacci with sauce
46
Cook cappellacci in a pasta pot of simmering salted water (2 tablespoons salt for 4 quarts water) until al dente, 6 to 8 minutes
47
Gently drain pasta
48
Meanwhile, heat butter in a heavy medium skillet over medium heat, swirling, until golden brown, then cook sage, stirring, until sage is crisp and butter is deep golden brown
49
Stir in lemon juice and salt and pepper to taste
50
Serve cappellacci with sauce