Ingredients
- Pasta dough
- 1 lb butternut squash, halved and seeds discarded
- 2 teaspoons extra-virgin olive oil
- 3 tablespoons grated Parmigiano-Reggiano
- 1/8 teaspoon grated nutmeg
- 1 tablespoon fine dry bread crumbs
- 5 tablespoons unsalted butter, cut into pieces
- 1 1/2 tablespoons chopped sage
- 1/4 teaspoon fresh lemon juice
Description
These “hats” Are A Classic Dish In Ferrara, Where You’ll Find Them Filled With A Range Of Different Things, From Meat To Vegetables.
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