Recipe · Emilia-Romagna · Ferrara
Cappellacci di zucca
Ferrara's filled pasta, from the traditional recipe of the provincial tourist office: pumpkin baked in the oven and mashed with parmesan and nutmeg, enclosed in egg pasta in large hats and dressed with butter, sage and parmesan
preparation
How it is made
Quantities are for 4-6 people. The steps are in the order you do them.
- knead the flour with the eggs, a pinch of salt and a little water if needed, into a smooth, elastic dough, and leave it to rest covered
- bake the pumpkin in the oven, scoop out the flesh and mash it to a cream
- add 70 g of parmesan to the pumpkin, a grating of nutmeg, salt and pepper
- roll out a sheet of pasta that is not too thin and cut it into squares
- put a walnut-sized ball of filling in the centre of each square and close it into a hat shape, larger than a cappelletto
- boil them in plenty of salted water until they rise to the surface
- dress them in the tureen with the melted butter, the sage and the rest of the parmesan, or with ragù
Other recipes
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