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Ingredients for 4 people
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- 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
Le Ricette
Pumpkin Cappellacci (Pumpkin Ravioli)
di Academia Barilla
PREPARATION TIME
45 min
45 min
DIFFICULTY
Medium
Medium
TYPE
First course
First course
ITALIAN REGION
Emilia Romagna
Emilia Romagna
Tags
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
Ingredients
Preparation 40 minutes preparation + 5 minutes cooking
Make a well in flour, add eggs and knead until dough is smooth. Cover with a towel or plastic wrap and set aside to rest for 20 minutes.
Cut pumpkin, remove seeds and fibers and cook in a preheated 350°F oven for about 30 minutes, or until the pumpkin is soft. Peel, pass through a food mill and set aside on a paper towel to drain. In a bowl, combine pumpkin purée with 2/3 of the Parmigiano and one egg. Season with salt and nutmeg.
Mix well and set aside to rest for about 30 minutes. Roll out dough with a rolling pin or a pasta machine in 1/8-inch thick sheets. Cut into 2 1/2-inch squares and place one teaspoonful of pumpkin filling in the middle of each square.
Fold into a triangle and seal edges with your fingers to prevent leaking. Fold in two outside corners of the triangle and press together with your index finger to create the typical ""cappellacci"" shape.
Cook in plenty of boiling salted water for 5 minutes. Carefully remove cappellacci with a slotted spoon to avoid breaking and arrange on individual plates. Serve immediately with melted butter and grated Parmigiano. Alternatively, serve with meat sauce (Bolognese sauce).
Make a well in flour, add eggs and knead until dough is smooth. Cover with a towel or plastic wrap and set aside to rest for 20 minutes.
Cut pumpkin, remove seeds and fibers and cook in a preheated 350°F oven for about 30 minutes, or until the pumpkin is soft. Peel, pass through a food mill and set aside on a paper towel to drain. In a bowl, combine pumpkin purée with 2/3 of the Parmigiano and one egg. Season with salt and nutmeg.
Mix well and set aside to rest for about 30 minutes. Roll out dough with a rolling pin or a pasta machine in 1/8-inch thick sheets. Cut into 2 1/2-inch squares and place one teaspoonful of pumpkin filling in the middle of each square.
Fold into a triangle and seal edges with your fingers to prevent leaking. Fold in two outside corners of the triangle and press together with your index finger to create the typical ""cappellacci"" shape.
Cook in plenty of boiling salted water for 5 minutes. Carefully remove cappellacci with a slotted spoon to avoid breaking and arrange on individual plates. Serve immediately with melted butter and grated Parmigiano. Alternatively, serve with meat sauce (Bolognese sauce).
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