Pumpkin and amaretti filled cappellacci on provola fondue

To prepare the pumpkin and amaretti filled cappellacci on provola fondue, start with the egg pasta: On the work surface, pour the all-purpose flour and semolina 1, form a well and pour the eggs in the center 2. Begin to incorporate the flour into the eggs using a fork or scraper 3.

When the mixture starts to come together, continue to knead by hand 4 until the dough becomes compact 5. Wrap it in plastic wrap and let it rest for about half an hour in a cool place 6.

In the meantime, prepare the filling: on a baking tray, pour a little oil 7, then form a pile with the sage leaves and garlic cloves 8. Place the pumpkin, halved and seeded, cut side down, enclosing the flavors in the cavity 9.

Bake in a preheated static oven at 400°F (200°C) for about 45 minutes. When the pumpkin is soft, remove the skin 10 and mash the flesh; for a smooth and creamy consistency, you can sieve it with a strainer 11. Add the grated cheese 12.

Also add the grated nutmeg 13, crushed amaretti 14, and stripped thyme 15.

Mix well, then transfer the filling into a piping bag and refrigerate for about twenty minutes 16. Meanwhile, prepare the fondue: melt the butter in a small saucepan, then add the flour 17. Mix well with a spatula, making sure the flour doesn't burn; it will take a couple of minutes 18.

When the flour is toasted, pour in the milk little by little 19 and continue stirring over low heat 20. As soon as it starts to simmer, add the previously grated smoked provola 21.

Stir to completely melt the cheese, then turn off the heat and blend 22 to get a smooth and stringy fondue 23. Retrieve the dough ball and lightly dust it with flour 34.

Roll out the dough with a pasta machine, starting from the widest roller setting 25 and gradually reducing it, folding the sheets in between to reinforce them 26. Continue to roll out the dough until it reaches a thickness of about 0.04 inches (1 mm) 27.

Using a pastry cutter with a diameter of 7-8 cm, cut out discs 28, then squeeze a tuft of pumpkin and amaretti filling in the center of each one 29. Spray a little water on the edges to facilitate sealing 30.

Fold the discs into half moons 31, then turn the ends until they meet and pinch them together 32. After forming all the cappellacci, cook them in lightly boiling salted water for a few minutes 33.

In the meantime, prepare the dressing: melt the butter in a pan over low heat, when it turns a nice hazelnut color, add the thyme 34 and a ladle of pasta cooking water 35. Gently swirl the pan to blend the dressing and make it creamy. Drain the cappellacci in the pan 36.

Let them quickly absorb the flavor by coating them with the dressing 37. You are ready to plate: distribute the fondue at the base of the plate, then add the cappellacci with the dressing 38 and finish with some freshly crushed amaretti. Your pumpkin and amaretti filled cappellacci on provola fondue are ready to be served 39!