1butternut pumpkin (about 1kg), halved lengthwaysFor brushing:olive oil80 gmparmesan, finely grated, plus extra to serve1 tbspplain flour, plus extra for dustingPinchfinely grated nutmeg1 quantitywhole-egg pasta doughFor brushing:eggwashSage browned butter125 gmcold butter, coarsely chopped¾ cup(loosely packed) sage leaves
Preheat oven to 200C. Place pumpkin, cut-side up, in a roasting tray, brush with a little oil, season to taste and roast until tender and caramelised (45 minutes-1 hour). Cool slightly, spoon out flesh (discard skin and seeds), place in a sieve placed over a bowl to drain excess liquid (1-2 hours). Transfer to a bowl (discard liquid), add parmesan, flour and nutmeg, season to taste, then mash with a fork to combine. Refrigerate until required.
Cut pasta into 8cm squares and set aside on a lightly floured tray. Working with one square at a time (and keeping remaining pasta covered), place a tablespoon of pumpkin mixture in the centre and brush edges lightly with eggwash. Fold in half diagonally and press around filling to seal and create a triangle. Brush base points of triangle with eggwash, then fold in to meet one another, pressing together to seal well. Set aside in a single layer on a lightly floured tray and repeat with remaining pasta and pumpkin mixture.
Cook pasta, in batches, in a large saucepan of boiling salted water until cappellacci float to the surface and are al dente (3-5 minutes). Remove with a slotted spoon and keep warm.
Meanwhile, for sage browned butter, heat a saucepan over high heat. Add butter and cook until foamy and nut-brown (4-6 minutes). Remove from heat, add sage leaves, stir to combine, then spoon over cappellacci and serve hot with extra parmesan.