By Chef Tony Priolo of Picollo Sogno
FOR THE PASTA: 3/4 C Semolina flour 1/4 C All-purpose flour 1 T Olive oil 1 Egg 1 Egg yolk Pinch of sea salt FOR THE FILLING: 1/2 C Squash – pureed/cooked/drained (butternut, pumpkin or kabocha) 1/8 C Amaretto cookies – crushed 1/8 C Ricotta cheese – drained Pinch of nutmeg Pinch of all spice 1 T Fruit mustard – optional FOR THE CAPPELLACCI: Method: In a mixing bowl, add all ingredients together & mix until smooth. Adjust the seasoning. Roll out the pasta dough (skipping a "number" each time on the "pasta roller", until the dough is thin enough for the filling: usually the last number on the pasta roller). Place a small amount of semolina flour onto the table so the pasta does not stick. Lay out the pasta sheets & cut into two down the center of the pasta sheet. Brush off excess flour, with a brush coat lightly both sides of the pasta with an egg wash (egg mixed with water). Place a small dollop of squash filling 1-inch away from each other until one of the pasta sheets is covered completely. Cut the pasta into squares with the dollop in the center. Fold over into a triangel & cut the edges to equal out the pasta. Squeeze the end together so it forms a "priest hat". FOR THE SAUCE: 2 T Butter – unsalted 1/8 C Walnuts – shelled 12 Sage leaves 1 C Chicken broth - can substitute vegetable broth Method: In a large saut'e pan, heat the half of the butter with the walnuts & sage until the butter becomes lightly brown. Add the chiciked broth & remaining butter & cook down by half. Add the cooked Cappellacci to the sauce and add salt & pepper. Toss & serve immediately. Read the Kudo. Click Here
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