The pumpkin cappellacci are a traditional first course from the Ferrara cuisine. It is fresh pasta with a delicious filling of pumpkin and Parmigiano Reggiano. It is an easy dish to make and delicious to enjoy sautéed in a pan with butter and sage.
If you like stuffed pasta, don’t forget to read the recipe
- Difficulty: Easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 543.78 (Kcal)
- Carbohydrates 50.02 (g) of which sugars 5.35 (g)
- Proteins 24.50 (g)
- Fat 28.41 (g) of which saturated 17.69 (g)of which unsaturated 10.15 (g)
- Fibers 2.61 (g)
- Sodium 709.11 (mg)
Indicative values for a portion of 200 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 2 people
- 1/2 cup all-purpose flour
- 1/2 cup semolina flour
- 1 egg
- 1 1/3 cups pumpkin
- 1/2 cup Parmigiano Reggiano DOP
- 1 tbsp breadcrumbs
- to taste nutmeg
- to taste salt
- to taste pepper
- 2 tbsp butter
- leaves sage
Tools
- 1 Rolling pin
- 1 Bowl
- 1 Spoon
- 1 Round cutter 3 inches
- 1 Food processor
Procedure
Making delicious pumpkin cappellacci is easy, here’s the recipe with the steps to follow to make them at home.
To make the homemade fresh pasta, simply combine the flours and the egg in a bowl. Mix well and when everything is blended, remove from the bowl.
Roll out the dough until it is smooth and homogeneous. Place it in a bag or wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes.
Place the pumpkin slices to cook in the oven at 392°F for 20 minutes. When the pumpkin is cooked, let it cool to prepare the filling.
Put the rest of the ingredients in a blender with the pumpkin. Blend until you get a thick and creamy filling.
If you don’t have a blender, you can use a potato masher instead.
First, roll out the fresh pasta thinly (1/25 inch). You can do this with a rolling pin or use a pasta machine (thickness 7).
Now that the pasta is rolled out, make small mounds of filling to fill the pumpkin tortelli.
Cut the pasta with a 2.5-3 inch round cutter, place the filling, and close.
First, form half-moons.
At this point, you have obtained semi-spheres; to get the classic cappellacci shape, join the two ends, slightly overlapping the two tips.
Make sure the pasta is well sealed so it doesn’t open during cooking.
Now that the pumpkin cappellacci are ready, cook them in plenty of salted water for 5 minutes.
Drain and sauté in a pan with a knob of butter and 3 sage leaves over high heat.
Your pumpkin cappellacci are ready!
Plating Tips:
Pumpkin cappellacci are perfect to enjoy dry. Serve them after sautéing in a pan with a knob of butter. Complete the dish with a generous sprinkle of Parmigiano Reggiano.
Wine Pairing for Pumpkin Cappellacci
This dish pairs very well with a full-bodied red wine, such as a Sangiovese. If you prefer a white wine, I recommend a Friulian.
