Autumn's vibrant hues inspire this heartwarming recipe for authentic Italian Pumpkin Cappellacci, delicate pasta parcels brimming with the sweet, earthy flavour of pumpkin. This isn't your average pumpkin pasta; we're diving deep into traditional Italian techniques, crafting a filling that's both creamy and subtly spiced, encased in perfectly thin pasta sheets. Forget jarred sauces and processed ingredients – this recipe celebrates the simple beauty of fresh, seasonal produce. The result? A dish that's both elegant and comforting, perfect for a special occasion or a cozy weeknight supper.
Prepare to be amazed by the simplicity and rewarding nature of handmade pasta. From creating the perfect dough to meticulously assembling each little cap, this recipe is a journey of culinary exploration. Ready to transform your kitchen into a little corner of Italy? Let's embark on this delicious adventure with our step-by-step guide to making unforgettable Pumpkin Cappellacci.
Tools Needed
- Ravioli cutter
- Large pot
- Frying pan
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Filling and Sugo
- Soften the finely diced carrots, celery, and onions in olive oil. Season with salt and pepper.
- Brown 10 kg of mixed meat (pork, beef, pancetta) and deglaze with 1 liter of red wine, adding bouquet garni.
- Add 2.5 kg of chopped tomatoes, 880g of tomato concentrate, and your secret spice mix. Simmer for several hours.
- Roast 300g of pumpkin. Add black pepper, salt, sugar, nutmeg and 100g grated parmesan. Mix with breadcrumbs.
Step 2. Make and Fill the Pasta
- Mix 100g of flour per egg, adding a tablespoon of olive oil. Knead for 5 minutes, then rest for 1 hour.
- Roll out the pasta dough. Cut 10cm squares. Place a teaspoon of filling in the center of each square.
- Fold the dough over to form a triangle, pinching the edges together. Pull the corners together around your finger to create the cappellacci shape.
Step 3. Cook and Serve
- Cook the cappellacci in simmering salted water for about 4 minutes.
- Melt butter in a pan with sage leaves. Add the cooked cappellacci and toss to coat.
- Serve the cappellacci with the Sugo.
Read more: One-Pan Cod with Potatoes: Authentic Italian Recipe
Tips
- Use Zucca Violina pumpkin for best results, as it has less water.
- The pasta dough can be a bit thicker than for other pasta shapes.
- Practice makes perfect!
Nutrition
- N/A
FAQs
1. Can I use canned pumpkin puree instead of fresh pumpkin?
While you can, fresh pumpkin offers a superior flavor and texture. Canned pumpkin can be a bit watery, impacting the filling's consistency. If using canned, ensure it's well-drained.
2. How far in advance can I make the pasta dough and filling?
The pasta dough is best made fresh, but the filling can be prepared a day ahead and stored in the refrigerator. This allows the flavors to meld and makes assembly easier.
With a little patience and these simple steps, you'll have created a truly special pasta dish. The rewarding taste of homemade Pumpkin Cappellacci will transport you to the heart of Italy, proving that sometimes, the most authentic flavors come from the simplest of recipes. Enjoy your culinary masterpiece!