Cappellacci di zucca

Ingredients (for 4-6 people)
500 g flour, 4 eggs, 2 kg pumpkin, 170 g grated Parmesan, nutmeg, 130 g butter, salt, a few leaves of sage

Preparation
Make the pasta sheet mixing flour, eggs, salt and water. Roll it and cut into squares. For the filling, bake the pumpkin in the oven, add the cheese and nutmeg and mix until smooth. Put the filling on each square and close in their cappellacci shape. Cook in salted water and season with butter, Parmesan and sage leaves