Roasted squash cappellacci, a celebration of Fall

Plus three dressings: brown butter and sage, mushrooms, and an Italian cheese sauce

Ciao, today this letter lands in your inbox with a recipe that we tried and tested countless times during the past cooking classes, until we managed to find the right texture and amount of filling for the fresh pasta. We never managed to save leftovers for dinner! Cappellacci have an autumn filling, with roasted squash and soft chestnuts. I also gave yo…