"Little Hats" with Pumpkin (Emilia-Romagna)

Pasta

Ingredients

Egg Pasta - 5 recipes

Salt

Filling:

Pumpkin - 3 1/2 pounds

Grated parmesan - 1/2 pound

Freshly grated nutmug

Salt and pepper

Sauce:

Melted Butter - 5/8 cup

Grated parmesan cheese - 1 cup

Filling: Wash the pumpkin and slice off the top. Carefully scoop out the seeds, replace the top and place the pumpkin in a shallow baking pan. Bake in a moderate oven (375F) for 1 1/2 hours, or until tender. Let the pumpkin cool, then peel off the skin and cut the flesh into small pieces. Mash well, mix with the parmesan and season to taste with nutmeg, salt and pepper.

Dough: Prepare the dough as directed previously. Roll it into a paper-thin sheet and cut out circles about 3 inches in diameter. Place a little of the pumpkin mixture on each circle and shape into little "hats" - (Tortellini). Spread them out on a floured cloth to dry.

When ready to serve, bring a large pan of salted water to a fast boil and cook the "little hats" until tender - about 5 miniutes. Drain and serve immediately with melted butter and grated parmesan.

Serves 6