Pumpkin Cappellacci Recipe Guide

Let me show you how I make Pumpkin Cappellacci, a delightful pasta dish from the heart of Italy. This dish hails from the Emilia-Romagna region, renowned for its rich culinary traditions. It’s a fantastic fall recipe, featuring a tender, pumpkin-filled pasta that’s both comforting and satisfying.

What to Expect

Cappellacci is an elegant dish, perfect for special occasions. The dough should be thin and tender, with a savory pumpkin filling that’s balanced with the nutmeg and Parmesan. The sage butter sauce adds a fragrant finish, making this a warming, satisfying meal.

Pumpkin Cappellacci Recipe Guide

Prep Time: 45 minutes

Course: Main dish

Equipment Needed

• Rolling pin or pasta machine
• Large bowl
• Baking tray
• Parchment paper
• Skillet
• Knife and chopping board
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Ingredients

For the pasta dough:

• 2 ⅓ cups of all-purpose flour
• 3 large eggs
• A pinch of salt

For the pumpkin filling:

• 3 ⅓ lbs pumpkin (about 2 medium pumpkins)
• 1 ½ cups of grated Parmigiano Reggiano
• 1 egg
• A pinch of nutmeg
• Salt, to taste

For the sauce:

• ¾ stick butter
• 8 sage leaves
• Extra virgin olive oil
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Method

Step 1: Make the Pasta Dough

1. Combine flour, eggs, and salt in a large bowl.
2. Knead the mixture until you have a smooth dough, about 10 minutes.
3. Cover with a towel and let it rest for 30 minutes.

Step 2: Prepare the Filling

1. Preheat your oven to 300°F (150°C).
2. Slice the pumpkin into ½-inch thick slices, keeping the skin on.
3. Place the slices on a baking tray lined with parchment paper, drizzle with olive oil, and sprinkle with salt.
4. Bake for about 30 minutes or until soft.
5. Once done, remove the skin and mash the pumpkin in a bowl.
6. Mix the mashed pumpkin with Parmigiano, egg, and nutmeg. Season with salt to taste.

Step 3: Assemble the Cappellacci

1. Bring a large pot of salted water to a boil.
2. Roll out the pasta dough as thinly as possible (a pasta machine is helpful here).
3. Cut the dough into 3-inch squares.
4. Place a teaspoon of filling in the center of each square, fold over to form a triangle, and seal the edges tightly, forming a half-moon shape. Gently press the edges together.
5. Cook the cappellacci in boiling water for 2-3 minutes or until they float to the surface. Drain and set aside.

Step 4: Make the Sage Butter Sauce

1. In a skillet, melt butter with sage leaves over medium heat until the butter begins to foam.
2. Pour the sage butter over the cooked cappellacci and sprinkle with more grated Parmigiano.

Variations and Tips

• For a richer flavor, you can substitute the butter sauce with a meat-based ragù or a brown butter sauce.
• If you’re following a gluten-free diet, use gluten-free flour for the pasta dough.
• You can also swap out pumpkin for butternut squash for a slightly different taste.
• > Go get the must-have equipment and ingredients for creating a Savory  #Pumpkin Cappellacci now.

Nutritional Information (per serving)

• Calories: 450
• Carbs: 60g
• Protein: 14g
• Fat: 20g

I hope this guide has made making Pumpkin Cappellacci seem a little less daunting or have you tried it before? Please, be honest, and let me know in the comment below! I like to hear feedback from a real person like you, so please leave your honest comment. Happy cooking!