Capelacci Ferrarese with Ragu

For the dough:

3 cups of Semolina flour + more if needed

6 egg

Using a fork begging mixing in the egg with the flour.  Once egg has been mixed in enough, begin using your hands to work the dough.  Continues until reaches a smooth consistency, adding a light dust of flour if necessary.  Cover the dough with plastic wrap to protect from drying.  For best results, let the dough rest for at least 10 minutes.

For the filling:
1 baked pumpkin (Zucca verdi) Pic bellow 
1 tbs paprika
1 cup of Parmiggiano or Grana Padano grated
1/4 tea spoon of nutmeg
1 tea spoon of black pepper
Salt to taste

Preheat the oven to 200C/400F/Gas 6. Put into the oven the whole squash. Roast for 30 minutes until tender. Leave until cool enough to handle and then take the seeds and skins off.

Put the flesh in a bowl and mash to a smooth purée with a fork. Stir in the parmesan, nutmeg, paprika and the salt and pepper.

For the Ragu Ferrarese:
1 onion, chopped finely
3 cloves of garlic, minced
200g of sausage, taken out of their casings
1/2 cup of tomato paste
1 1/12 cup of red wine
1 teaspoon of paprika
Thyme, about a Tablespoon
Olive oil for frying the onion
Salt & Pepper to taste

Fry the onion, garlic and sausage in a generous amount of olive oil.  Once onions have browned and meat has cooked, add one cup of wine and let liquid reduce half it's amount.  Add tomato paste, paprika and thyme.  Let cook for five minutes and add another half cup of wine.  Cover and simmer the sauce at a low temperature for about 30 minutes, stirring occasionally, do not allow to boil.
Serve with a hard cheese, recommended Parmesan (Parmigiano Reggiano).

Buon Appetito!!