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
Start by making the dough, mixing the flour and eggs. Knead the dough for about ten minutes until it becomes elastic and soft. Leave it to rest in the fridge for an hour.
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.
Cook them in plenty of salted water for about 5 minutes, removing them with a slotted spoon as soon as they float to the surface.
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!
