Cappellacci is similar to tortellini, though a little easier. Instead of cutting the pasta sheet into little 'rounds' before you fill them, you make little squares of pasta. The little triangle 'caps' left on the pasta help me to remember its name. This is a great recipe to make extra of. Freeze the uncooked cappellacci on a tray, then transfer to a bag once frozen. This stops them clumping together. They'll take about six minutes to cook from frozen. I love the browned butter and sage combination with pumpkin and it is seasonally ideal, because the pumpkin and sage are ready in the garden at the same time.

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