Pumpkin Cappellacci With Sage Brown Butter Recipes

Steps:

• Make filling while dough stands:
• Preheat oven to 425°F with rack in middle.
• Brush cut sides of squash with oil and sprinkle with 1/4 teaspoon each of salt and pepper (total). Roast in a shallow baking pan until golden brown and tender, 30 to 45 minutes. Cool to room temperature, then use a spoon to scoop out flesh, transferring it to a medium bowl and discarding rind. Stir in cheese, nutmeg, bread crumbs, and salt and pepper to taste.
• Make cappellacci:
• Quarter dough. Cover 3 pieces with plastic wrap. Pat out remaining piece into a flat rectangle; dust with flour.
• Set rollers of pasta machine on widest setting. Feed rectangle, a short side first, through rollers. Fold rectangle in thirds, like a letter, and feed it, a short side first, through rollers. 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.
• Turn dial to next (narrower) setting and feed dough through rollers without folding, a short side first. Continue to feed dough through without folding, making space between rollers narrower each time, until the second- or third-narrowest setting is used. (Do not roll too thin or pasta will tear when filled.)
• Put pasta sheet on a lightly floured surface and cut into 3-inch squares. 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. Bring 2 opposite corners together, overlapping ends, to make a small ring, then press them together. Transfer to a lightly floured kitchen towel (not terry cloth). Make more cappellacci with remaining pieces of dough and remaining filling, transferring to kitchen towel.
• 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. Gently drain pasta.
• 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. Stir in lemon juice and salt and pepper to taste.
• Serve cappellacci with sauce.

Steps:

• Combine flour, eggs, and salt in the bowl of a food processor; pulse until dough holds together. Transfer to a clean work surface and knead until smooth, about 10 minutes. If dough feels too dry, add water, a little at a time, and continue kneading. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Wash pumpkin, slice into 8 pieces, and discard seeds. Transfer pumpkin slices to the prepared baking sheet and cover with another sheet of foil to create a steaming pouch.
• Cook pumpkin in the preheated oven until tender, about 30 minutes. Remove and let cool.
• While pumpkin is cooling, heat oil in a small pan over medium heat. Add onion and sage; cook and stir until onion is soft and translucent, about 5 minutes. Remove from heat.
• Scoop pumpkin flesh out of the skin and into a stand mixer. Add onion mixture and heavy cream; beat for a bit until mixture cools down. Mix in egg, salt, and pepper; set filling aside.
• Lightly flour a work surface. Remove pasta dough from the refrigerator and divide into 8 equal portions. Shape each portion into an oval-shaped flat disc. Run each disc through a pasta roller until it reaches the desired thickness and you have 8 long sheets of pasta. Lightly dust each sheet with flour.
• Lay one sheet of pasta on your work surface. Drop tablespoonfuls of filling for each ravioli evenly down the length of the sheet, then lay a second sheet of pasta on top. Use your fingers to press down and seal the pasta around each bit of filling, and cut ravioli with a pasta cutter or round glass. Repeat three more times with remaining 6 sheets of pasta and filling.
• Bring a large pot of lightly salted water to a boil. Cook ravioli in batches in the boiling water until tender yet firm to the bite, 3 to 5 minutes per batch.
• Meanwhile, heat butter and sage for sauce in a large saucepan over medium heat. Bring to a simmer and cook, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Be careful not to burn it. Season with salt and pepper. Add cooked ravioli to the sauce and sprinkle with Parmesan cheese.

Steps:

• Make filling and form cannelloni:
• Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté squash and fennel with salt and pepper, stirring occasionally, until golden, about 4 minutes. Add shallot and water and simmer, covered, until vegetables are tender, about 10 minutes. Cool vegetables, then purée in a food processor until smooth and season with salt and pepper.
• Preheat oven to 400°F.
• Cook pasta sheets in a 4- to 6-quart pot of boiling salted water until al dente, 1 to 2 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to cool. Drain well, then pat sheets dry on paper towels and arrange in 1 layer in a well-oiled large shallow baking pan. Spoon 1/4 cup filling along 1 short end of a rectangle, then roll up filling in pasta. Make 3 more rolls in same manner and arrange, seam sides down, in baking pan. Drizzle cannelloni with oil.
• Make clam sauce and bake cannelloni:
• Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until fat is rendered but bacon is not yet crisp, about 5 minutes. Add shallot and cook, stirring, until softened, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add clams, wine, fennel seeds, and sage and cook, covered, until clams are fully open, 6 to 10 minutes, checking every minute after 6 minutes and removing clams as they fully open. (Discard any clams that have not opened after 10 minutes.)
• While clams are cooking, bake cannelloni in middle of oven until heated through, 6 to 8 minutes.
• Make sage brown butter:
• Heat butter in a 1 1/2-quart heavy saucepan over moderately high heat until foam subsides, then fry sage leaves until crisp, about 3 minutes. Transfer leaves with slotted spoon to paper towels to drain. Season with salt. Add shallot to butter and cook, stirring, until shallot is golden and butter is deep golden, 1 to 2 minutes. Add lemon juice (butter will foam), then remove from heat. Stir in parsley and season brown butter with salt and pepper.
• To serve, put a cannelloni in center of each of 4 warm large plates. Divide clams with juices among plates and drizzle with brown butter. Top with fried sage leaves.