Cappellacci Stuffed with Pumpkin and Amaretti on Provola Fondue

Method

1. Preheat the oven to 200°C (static mode). Cut the Delica squash in half, remove seeds and fibers. Place in a baking dish, drizzle with oil, add sage leaves and garlic cloves. Cover and roast for 40-45 minutes until very soft.
2. Let the squash cool. Scoop out the pulp and pass it through a sieve (or mash thoroughly). Add abundant grated Parmesan, pepper, nutmeg, a pinch of salt, crumbled amaretti, and a little thyme. Mix well. Let the filling rest for about 20 minutes.
3. Meanwhile, prepare the fonduta sauce: Melt butter in a saucepan, add a touch of flour and toast briefly. Gradually add milk, stirring constantly. When it begins to simmer, add the grated smoked provola. Continue stirring until the cheese is fully melted. Remove from heat and blend with an immersion blender for a velvety texture.
4. Prepare the pasta dough (egg pasta with a percentage of semolina) and roll it out to thickness 7 on a pasta machine. Keep the remaining dough covered.
5. Place small mounds of filling on the pasta sheet at intervals, then fold and shape into cappellacci.
6. Bring a pot of water to a gentle simmer (not a rolling boil). Meanwhile, melt butter in a separate pan and cook until it turns hazelnut brown. Add a few thyme leaves and a splash of pasta cooking water.
7. Gently drop the cappellacci into the simmering water and cook until done.
8. Transfer the cooked cappellacci to the pan with the browned butter sauce. Toss gently to glaze.
9. To serve, spread a bed of fonduta on each plate, arrange the cappellacci on top, sprinkle with crumbled amaretti, and finish with a grating of black pepper.