Cappellacci di Zucca Ferraresi

Ingredients

• For the pasta dough: For the pasta dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 large eggs 2 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• Water, as needed Water, as needed
• For the filling: For the filling:
• 2 cups (400g) roasted pumpkin, mashed 2 cups (400g) roasted pumpkin, mashed
• 1/2 cup (50g) grated Parmigiano-Reggiano cheese 1/2 cup (50g) grated Parmigiano-Reggiano cheese
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• Salt and pepper, to taste Salt and pepper, to taste
• For the sauce: For the sauce:
• 4 tablespoons (56g) unsalted butter 4 tablespoons (56g) unsalted butter
• 10-12 fresh sage leaves 10-12 fresh sage leaves
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 45g (5g sugars)
• Protein: 10g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pasta dough. Make a well in the center and crack the eggs into it. Gradually incorporate the flour into the eggs until a dough forms. If the dough is too dry, add water, a tablespoon at a time, until it comes together.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes, or until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
3. 3.
   In the meantime, prepare the filling by combining the mashed roasted pumpkin, grated Parmigiano-Reggiano cheese, nutmeg, salt, and pepper in a bowl. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Roll out the pasta dough into a thin sheet using a pasta machine or a rolling pin. Cut out circles of about 3 inches in diameter from the dough.
5. 5.
   Place a small spoonful of the pumpkin filling in the center of each pasta circle. Fold the circle in half, sealing the edges by pressing firmly with your fingers. Then, bring the two corners together, overlapping them slightly, and press to seal, forming a cappellacci shape. Repeat with the remaining dough and filling.
6. 6.
   Bring a large pot of salted water to a boil. Cook the cappellacci in batches for about 3-4 minutes, or until they float to the surface. Remove them with a slotted spoon and transfer to a plate.
7. 7.
   In a separate skillet, melt the butter over medium heat. Add the sage leaves and cook until they become crispy. Season with salt and pepper.
8. 8.
   Pour the butter and sage sauce over the cooked cappellacci and gently toss to coat them evenly.
9. 9.
   Serve the Cappellacci di Zucca Ferraresi hot, garnished with additional grated Parmigiano-Reggiano cheese and sage leaves if desired.

Treat your ingredients with care...

• Pumpkin — Make sure to roast the pumpkin until it is soft and easily mashable. This will ensure a smooth filling for the cappellacci.
• Parmigiano-Reggiano cheese — Use freshly grated cheese for the best flavor. It adds a rich and nutty taste to the filling.

Tips & Tricks

• If you don't have a pasta machine, you can roll out the dough with a rolling pin. Just make sure to roll it as thin as possible.
• To save time, you can use canned pumpkin puree instead of roasting and mashing fresh pumpkin.
• Experiment with different herbs for the sauce, such as thyme or rosemary, to add your own twist to the dish.
• Serve the cappellacci with a sprinkle of toasted pine nuts for added crunch and flavor.
• Leftover cappellacci can be frozen for later use. Just make sure to cook them before freezing.

Serving advice

Serve the Cappellacci di Zucca Ferraresi as a main course, accompanied by a fresh green salad. The dish pairs well with a glass of dry white wine, such as Pinot Grigio or Chardonnay.

Presentation advice

Arrange the cooked cappellacci on a plate, drizzle the butter and sage sauce over them, and garnish with a few crispy sage leaves. The vibrant orange color of the pasta will make the dish visually appealing.