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Pumpkin Cappellacci (Pumpkin Ravioli)

di Academia Barilla

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Pumpkin Cappellacci (Pumpkin Ravioli)
PREPARATION TIME
45 minutes

DIFFICULTY
Medium

TYPE
First course

ITALIAN REGION
Emilia Romagna




Ingredients for 4 people


2 1/2 cups flour
3 eggs
2 pounds pumpkin
1 cup + 2 tablespoons Parmigiano Reggiano cheese grated
Nutmeg to taste
4 tablespoons butter
Salt to taste
1 egg



Preparation 40 minutes preparation + 5 minutes cooking
1. Make a well in flour, add eggs and knead until dough is smooth

2. Cover with a towel or plastic wrap and set aside to rest for 20 minutes

3. Cut pumpkin, remove seeds and fibers and cook in a preheated 350°F oven for about 30 minutes, or until the pumpkin is soft

4. Peel, pass through a food mill and set aside on a paper towel to drain

5. In a bowl, combine pumpkin purée with 2/3 of the Parmigiano and one egg

6. Season with salt and nutmeg

7. Mix well and set aside to rest for about 30 minutes

8. Roll out dough with a rolling pin or a pasta machine in 1/8-inch thick sheets

9. Cut into 2 1/2-inch squares and place one teaspoonful of pumpkin filling in the middle of each square

10. Fold into a triangle and seal edges with your fingers to prevent leaking

11. Fold in two outside corners of the triangle and press together with your index finger to create the typical ""cappellacci"" shape

12. Cook in plenty of boiling salted water for 5 minutes

13. Carefully remove cappellacci with a slotted spoon to avoid breaking and arrange on individual plates

14. Serve immediately with melted butter and grated Parmigiano

15. Alternatively, serve with meat sauce (Bolognese sauce)

16. tyle="margin: 0px; padding: 0px;"> Make a well in flour, add eggs and knead until dough is smooth

17. Cover with a towel or plastic wrap and set aside to rest for 20 minutes

18. Cut pumpkin, remove seeds and fibers and cook in a preheated 350°F oven for about 30 minutes, or until the pumpkin is soft

19. Peel, pass through a food mill and set aside on a paper towel to drain

20. In a bowl, combine pumpkin purée with 2/3 of the Parmigiano and one egg

21. Season with salt and nutmeg

22. Mix well and set aside to rest for about 30 minutes

23. Roll out dough with a rolling pin or a pasta machine in 1/8-inch thick sheets

24. Cut into 2 1/2-inch squares and place one teaspoonful of pumpkin filling in the middle of each square

25. Fold into a triangle and seal edges with your fingers to prevent leaking

26. Fold in two outside corners of the triangle and press together with your index finger to create the typical ""cappellacci"" shape

27. Cook in plenty of boiling salted water for 5 minutes

28. Carefully remove cappellacci with a slotted spoon to avoid breaking and arrange on individual plates

29. Serve immediately with melted butter and grated Parmigiano

30. Alternatively, serve with meat sauce (Bolognese sauce)