List of Ingredients
- 3 1/3 LB. of pumpkin, washed
- 2 1/3 CUPS of flour
- 1 1/2 CUPS of Parmigiano Reggiano, grated
- 4 of eggs
- nutmeg
- butter
- sage
- salt
- extra-virgin olive oil
Method
FOR THE PASTA: Mix the flour with 3 eggs and a pinch of salt in a large bowl, and knead until the dough is even. Cover with a clean towel and let rest for 30 minutes.
FOR THE FILLING: Preheat the oven to 300°F. Keeping the skin on, cut the pumpkin into 1/2” slices. Arrange the slices on a baking tray lined with parchment paper. Top with a drizzle of oil and salt, and bake for 30 minutes. Remove the skin. In a bowl, mash the pumpkin and combine with the grated Parmigiano, 1 egg and 1 pinch nutmeg.
FOR THE RAVIOLI: Bring a pot of salted water to a boil. Roll out the dough until it’s paper thin and cut into 3” squares. Place the filling on top of the squares and seal them closed like tortellini. Cook in the boiling water for 2 minutes, drain and place in a serving bowl.
Melt 3/4 stick butter in a skillet with 8 sage leaves to make the sauce. Pour the sauce over the cappellacci and top with the grated Parmigiano. Good to know Cappellacci can also be filled with butternut squash or topped with meat ragù.