Pumpkin Cappellacci

Preheat your oven to 200°C. Cut the Pumpkin into large pieces, remove seeds, and place on a baking sheet. Roast the Pumpkin for 30-40 minutes, or until very tender. Alternatively, steam the Pumpkin until tender.

Once the Pumpkin is cooked, scoop out the flesh and mash it thoroughly with a fork or potato masher. Allow the mashed Pumpkin to cool completely to release excess moisture.

In a large bowl, combine the cooled mashed Pumpkin with 100 grams of grated Parmigiano-Reggiano, Breadcrumbs, 5 grams of Salt, and freshly grated Nutmeg. Mix well until a cohesive filling forms. Taste and adjust seasoning if necessary.