- ⅝ lb all-purpose flour
- 3 eggs
For the filling and the seasoning
- 2 lb yellow pumpkins
- 7 oz grated Parmigiano Reggiano cheese
- nutmeg to taste
- 2 oz butter
- salt to taste
- 1 egg
40 minutes preparation + 5 minutes cooking
How to prepare the pastry: Mix four eggs, flour, a pinch of salt, roll out a thin sheet and cut into squares, of about 2.5 inches a side.
For the filling: Mix the pumpkin pulp baked with an egg, the grated cheese and the nutmeg.
Put the filling into the squares of pasta making some “ravioli” larger than normal.
Cook them in abundant salted water and season with melted butter, sage and grated cheese.
Some like to serve them with meat sauce (bolognese style ragù).
“Cappellacci” are a variant on filled pasta – traditionally linked to the gastronomy of Northern Italy – and are similar to ravioli.
They are different from Pumpkin Tortelli in their shape and ingredients and their name comes from the shape of the straw hats typically worn by country folk.
In fact their origins hark back to the times of the Este court, famous also for the refinement of its cuisine: the carver Giovan Battista Rossetti – that is, the master of banquets – had already mentioned it in his recipe book in 1584.
“Cappellacci” are a part of the gastronomic tradition of Ferrara, a city of the Emilia region that has been recognised as a patrimony of humanity.Source: Academia Barilla Gastronomic Library.