Cappellacci di Zucca (Pasta filled with pumpkin)
Immerse yourself in the flavours of Italy’s autumn with our Cappellacci di Zucca recipe, featuring delicate pasta filled with roasted Jap pumpkin, grated Parmesan, and a hint of nutmeg. Each bite is a symphony of textures and tastes, with tender pumpkin filling encased in perfectly cooked pasta, and topped with extra Parmesan for added indulgence, this dish is a true celebration of seasonal ingredients and Italian culinary tradition.
Pasta filled with pumpkin
Servings
8
servingsPrep time
30
minutesCooking time
10
minutesIngredients
1 kg Jap pumpkin (squash), seeded and cut into pieces
2 tbsp extra virgin olive oil
150 g grated parmesan, plus extra to serve
1 egg, lightly beaten
Freshly grated nutmeg
2 quantities pasta fresca
Directions
- Preheat oven to 200°C. Place pumpkin pieces on a baking tray, drizzle with olive oil, season, and roast for 30 minutes or until tender. Remove skin and mash flesh in a large bowl.
- To the mashed pumpkin, add grated Parmesan, beaten egg, and freshly grated nutmeg to taste. Set aside.
- Follow the instructions for making pasta fresca (fresh pasta dough). Roll out dough into thin sheets and cut into 7 cm squares.
- Place a heaped teaspoon of filling onto each pasta square. Fold diagonally in half and bring corners together to form cappellacci shape.
- Place shaped cappellacci on a lightly floured tea towel-lined tray in front of a fan until dry.
- Cook cappellacci in boiling salted water until al dente. Use a slotted spoon to scoop the cappellacci into a bowl. Serve with additional grated Parmesan on top.
Notes
- Add your favorite veggies, or serve with a side salad.
