Cappellacci di Zucca Ferraresi (Original Recipe): a Treasure to Discover
If you are looking for an iconic dish that embodies the history, taste, and authenticity of the Emilia tradition, the ferraresi pumpkin cappellacci (original recipe) are the answer. This fresh pasta filled is not just a meal, but a true culinary journey into the Ferrara of the Este family, capable of conquering anyone at the first taste. Their “hat” shape and the sweet-salty filling of pumpkin, Parmigiano Reggiano, and nutmeg make them unmistakable.
For those who want to try their hand at preparation, it is essential to meticulously follow every step of the original recipe, from the hand-rolled dough to the resting filling. Making cappellacci is an art that requires patience and love, but the final result, with their rich and enveloping flavor, amply repays the effort. Remember, the real difference is the quality of the ingredients: a ripe and sweet pumpkin is the secret to a textbook filling.
Below are other first courses with pumpkin:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour 30 Minutes
- Portions: 6 People
- Cooking methods: Boiling, Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 409.70 (Kcal)
- Carbohydrates 52.98 (g) of which sugars 5.71 (g)
- Proteins 18.81 (g)
- Fat 15.44 (g) of which saturated 9.48 (g)of which unsaturated 5.51 (g)
- Fibers 2.25 (g)
- Sodium 634.15 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Ferraresi Pumpkin Cappellacci (Original Recipe)
- 2 1/2 cups all-purpose flour
- 3 eggs
- to taste salt
- 2.2 lbs delica pumpkin (Or traditionally, violin pumpkin)
- 1 1/2 cups Parmigiano Reggiano DOP (grated)
- to taste salt
- to taste nutmeg
- 3 tbsp butter
- to taste sage (leaves)
- to taste salt
Tools
- Fluted Pastry Wheel Pastry Wheel for Fresh Pasta | 2 Smooth Adjustable Blades + 2 Fluted Blades | 36mm Diameter in Stainless Steel and Wooden Handle
- Piping Bag Carehabi Disposable Piping Bags, 100 Pieces Disposable Pastry Bag for Decorating Cakes and Cookies (20x30cm)
- Pastry Board Lupia – Birch Pastry Board 60×80 cm, Ideal for Kneading and Rolling Dough, Cutting Board, 9mm Thickness, Made in Italy
Steps
Meanwhile, let’s prepare the egg dough, following all the steps found in the recipe: Fresh Pasta : Knead the flour with 3 eggs and a pinch of salt on a pastry board, work the dough until it is nice and compact. Cover it with a cloth and let it rest for about half an hour. If you don’t want to do it by hand, you can alternatively use a mixer.
Filling: Cut the pumpkin into pieces without removing the peel, place it on a baking tray lined with parchment paper, season with a drizzle of oil and salt, bake at 356°F for about 30 minutes. Once ready, remove the peel, mash the pulp with a potato masher, put the puree in a bowl, and mix it with the Parmesan, an egg, and a pinch of nutmeg. Let it rest for at least an hour in the fridge (better prepare the day before). If the mixture is too soft, add some breadcrumbs.
Let’s prepare the cappellacci: Roll out the dough into sheets not too thin and cut into squares of 2 1/2 inches per side. Add a dollop of filling in the center of the dough: Join two points of the square forming a triangle. Press the edges with two fingers to close and let the air out. Now join the other two points, as for tortellini, and press to unite. Let the pasta dry on floured trays for about 30 minutes. Cook in salted boiling water for about 2 minutes, once they rise to the surface, drain them and put them in a pan with butter, sage (do not let the butter toast), and grated Parmesan. Serve hot.
FAQ (Questions and Answers)
What is the history of Ferraresi Pumpkin Cappellacci (original recipe)?
The history of the ferraresi pumpkin cappellacci (original recipe) is rooted in the nobility and culinary tradition of the city of Ferrara. The first records of this dish date back to 1548, when the scalco (master of ceremonies and kitchen overseer) of the Este court, Giovanni Battista Rossetti, mentioned them in his recipe book “Dello scalco.” Initially born as “pumpkin tortelli with butter,” they evolved over time, acquiring the characteristic hat shape that today distinguishes them from their “cousins” from Mantua and the name that indelibly ties them to the city. It was a typical dish of court banquets, a symbol of autumnal wealth and abundance, thanks to the availability of pumpkin.
