Cappellacci di Zucca (Pumpkin Stuffed Pasta)

Cappellacci di Zucca (Pumpkin Stuffed Pasta)

Cappellacci di Zucca is a traditional stuffed pasta from Ferrara, Italy, featuring thin egg pasta dough filled with a delicate mixture of roasted pumpkin, Parmigiano cheese, and nutmeg. This slightly sweet and savory pasta is perfect when dressed with sage butter or a simple tomato sauce for a comforting yet elegant meal.

Ingredients

• Pasta Dough:
• 200 g '00' flour (or all-purpose flour)
• 2 large eggs (about 100 g)
• Pumpkin Filling:
• 400 g cooked pumpkin or butternut squash, peeled and pureed
• 100 g grated Parmigiano cheese
• ½ tsp ground nutmeg
• Pinch of salt
• 2–3 tbsp breadcrumbs (if needed to firm the filling)
• Sauce Options (choose one):
• Butter & sage: 100 g butter, fresh sage leaves
• Traditional tomato sauce: tomato passata or light marinara
• Gorgonzola cream or speck with butter for variation

Directions

1. Prepare the filling by roasting or steaming pumpkin until soft. Peel and mash or puree. Mix pumpkin with Parmigiano, nutmeg, salt, and breadcrumbs (if filling is too soft); chill for at least 1 hour.
2. Make pasta dough: On a clean surface, mound flour and make a well in the center. Add eggs and slowly incorporate flour into eggs until a dough forms. Knead 10–15 minutes until smooth and elastic. Wrap in plastic and rest 30 minutes.
3. Roll dough thinly using a pasta machine or rolling pin. Cut dough into 6 cm squares.
4. Place a small spoonful of pumpkin filling in the center of each square. Fold diagonally to make a triangle, seal edges firmly. Then bring two corners of the triangle together and pinch to form the cappellacci shape.
5. Let cappellacci rest on a floured tray for 30 minutes.
6. Cook cappellacci in boiling salted water for 3–5 minutes until they float to the surface. Drain gently.
7. Serve with your chosen sauce: sage butter, tomato, or cream-based sauces. Garnish with extra Parmigiano and fresh herbs.