Not Only the Stockings Were Stuffed...

Cappellacci, “little caps,” filled with a well-seasoned paste of pumpkin, cheese, nutmeg, egg, minced parsley, and —when guest’s diets allow it—finely-chopped prosciutto.

We had an Italian Christmas dinner with friends and family this year; and as primi (the pasta course), I made six dozen filled dumplings like the one above, topped with crisp fried sage…