Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        === filling ===
   3      pounds        buttermilk squash
   2                    eggs
   1 1/4  cups          freshly-grated parmigiano-reggiano -- divided
     1/2  teaspoon      nutmeg
                        salt -- to taste
                        freshly-ground black pepper -- to taste
                        === pasta ===
   1      recipe        basic fresh egg pasta -- see * note
                        condiment
   8      tablespoons   unsalted butter
   4                    sage leaves

Preparation:

* Note: See the "Basic Fresh Egg Pasta" recipe which is included in this collection. Bake squash 1 hour at 350 degrees. Scoop out, with seeds and skin removed. Bring 6 quarts water to boil and add 2 tablespoons salt. In a large mixing bowl, mix squash, eggs, 1 cup cheese and nutmeg together until smooth and homogenous. Season with salt and pepper and set aside. Roll out Basic Fresh Egg Pasta to thinnest setting on pasta machine. Cut pasta sheets into 3-inch squares. Place 1 teaspoon squash filling in center of each, fold to form triangles, pressing firmly around all edges. Take two further corners and bring together and press firmly to attach and form little hats. Place cappellacci in boiling water and lower heat to high simmer. Cook until tender, about 2 to 3 minutes. Melt butter in a 12- to 14-inch sauté pan and add sage. Carefully drain pasta and place in pan with butter. Warm gently 1 minute and serve. Sprinkle with remaining 1/4 cup cheese.