A large and savory pumpkin filled pasta.
Using a large bowl and forming the flour into a well, crack in the eggs and slowly bring together. If the dough seems dry add more water. Knead for around 10 minutes or until the dough is elastic and smooth. Cover and let rest in the fridge for 30 minutes.
Carefully cut the squash in half and remove the seeds. Score and drizzle with olive oil. Rub with a clove of garlic and season with salt and pepper.
Roast at 410 for 45 minutes or until tender.
Using a ricer or potato masher mash the squash. Mix in the cheese, salt, pepper and a dash of nutmeg.
Remove the dough from the fridge. Cut a section of the dough and keep the other wrapped to avoid it from drying out. Lightly dust the dough and your surface area with flour. Starting with the thickest setting of your pasta press, run the dough through. Move down 1 size every 2 times of passing the dough. Roll to 1mm.
Cut the pasta dough into 2.5 inch (~7cm) squares. Place a teaspoon of filling into the center of each square. Fold to form a triangle, press to seal, then bring the 2 ends together.
Allow to dry for at least 15 minutes.
Boil the cappellacci in salted water for 4 minutes from fresh or 6 minutes from frozen.