Pumpkin Cappellacci
Ingredients:
For the patry
- 300 g plain flour
- 3 eggs
for the filling
- 400 g oven-baked Violina pumpkin pulp
- 150 g grated Parmesan cheese
- nutmeg
- Salt and pepper
Iniziare con la lavorazione della sfoglia mischiando farina e uova. Lavorare l’impasto per una decina di minuti fino a quando si otterrà una pasta elastica e morbida. Mettere a riposare un’oretta in frigo.
Then prepare the filling by baking the pumpkin in the oven without any seasoning and leaving it to cool. Using a fork, mash it until it forms a fairly smooth paste, add the Parmesan cheese and nutmeg, mix well and season with salt and pepper. Once the pastry has been rolled out to a thickness of a few millimetres, use a teaspoon to place small amounts of filling in the centre of the pastry squares and close them as you would with cappelletti.
Cuocerli in abbondante acqua salata raccogliendoli con una ramina appena vengono a galla.
Dip them in a meat ragù sauce and serve with a final sprinkling of Parmesan cheese.
NB: for a vegetarian version, try them with butter and sage – the contrast with the sweetness of the pumpkin will be surprising!
