Capellaci Di Zucca

Ingredients:

• 2 1/2 lb. yellow squash or pumpkin
• 1 cup Parmigiano-Reggiano cheese, grated
• 1 egg
• 1/4 cup fine whole wheat breadcrumbs
• 2 oz Mostarda, (quince and mustard preserve)
• salt
• nutmeg
• 3 tbsp butter
• 1/2 lb. fresh pasta, dough

Preheat oven to 350 degrees Fahrenheit.
Meanwhile roll out the pasta to 1 millimetre thickness and cut out 8 centimetre squares. In the centre of each square put a walnut size piece of filling and fold the square over in half. Press the edges down to make sure the filling does not leak out. Cook in boiling water and serve with the melted butter and the remaining Parmesan cheese.
Cut the squash in half and remove the seeds. Cut it into slices about 3 to 4 centimetres thick and bake in a hot oven until soft. Scoop out the pulp and pass it through a sieve while still warm. Add 150 grams of the Parmesan cheese. Add the egg, breadcrumbs, salt, nutmeg, Amaretti and mostarda and blend well. Let rest for 2 hours.

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