The pumpkin cappellacci is a typical first course from Ferrara, which has also obtained I.G.P. recognition. It is a stuffed pasta with a baked pumpkin filling, specifically the Violina pumpkin typical of the region, with a firm flesh and sweet taste. Grated Parmesan cheese, nutmeg, and possibly breadcrumbs if the mixture is too moist are added to the pumpkin. Traditionally, pumpkin cappellacci in Ferrara are served with a meat ragù.
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- Difficulty: Medium
- Cost: Economical
- Preparation time: 1 Hour
- Cooking time: 40 Minutes
- Portions: 4 People
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 4 eggs (medium)
- 12.3 oz all-purpose flour
- 1.1 lbs Violina pumpkin (already cooked)
- 4.6 oz Parmesan Reggiano DOP
- salt
- pepper
- nutmeg
Tools
- 1 Cutting board
- 1 Pasta machine
- 1 Pastry wheel
Steps
Cook the pumpkin cut into small pieces for about 40 minutes at 320°F.
Let it cool and mash with a potato masher.Add the Parmesan, salt, pepper, and nutmeg. Mix well and set aside.
Pour the flour in a mound on a wooden cutting board. Crack the eggs in the center of the flour.
Lightly beat the eggs with a fork and then gradually begin to mix in the flour.
Continue working the ingredients with your fingers until all the flour is incorporated into the eggs.
Then knead the dough well until smooth and homogeneous.
Form the dough into a ball and let it rest for half an hour, covered with plastic wrap.Take the dough and roll it out on a well-floured cutting board, moving the rolling pin in all directions.
Roll the dough into a thin sheet and roll it up from the bottom edge without pressing.
Or roll out the dough with the pasta machine.
Form long strips of dough.Cut squares of 2.4×2.4 inches.
Place a small amount of filling the size of a walnut on top.
Fold in half to form a triangle.
Take the two ends and fold them around a finger to close.
Place on a lightly floured tray.Cook in plenty of salted water and serve with ragù or butter and sage.
Tips
You can freeze them first on a tray and then transfer them to freezer bags.
They can be cooked directly from frozen.
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