This is one of the most popular fresh pasta recipe from Emilia Romagna..the region of lasagne and bolognese.
Here our recipe:
Ingredients for the pasta:
300 g of flour
Ingredients for the filling and seasoning:
1 kg of yellow squash
200 g of grated Parmigiano Reggiano
nutmeg to taste
60 g of butter
Salt to taste.
Now that you have everything ready, let's prepare the cappellacci!
Cut the pumpkin into thick slices, remove the seeds and fibers, but leave the skin behind. Put in a preheated oven at 180 degrees for about 1 hour.
In the meantime, switch to the pastry: sift the flour and mix it with the eggs until the dough takes on consistency. Start working by hand for about 10 minutes and then let everything rest for at least half an hour.
After removing the pumpkin from the oven, let it cool down a bit and remove the peel. Crush the pulp until it becomes a very soft paste. Add the Parmesan, salt, pepper and a little grated nutmeg and mix everything well.
Take back the dough you left to rest and roll it out with the help of flour and rolling pin. Be careful not to pull it too hard or it will break!
The time has come to give shape to our cappellacci: cut squares of about 7 cm and add a spoonful of stuffing in the center. Fold the dough into a triangle and press the edges firmly with your fingers to prevent the filling from coming out during cooking. Then fold the outer corners (to the right and left with respect to the position of the filling) making them fit together. The cappellacci have now taken shape!
Once the pasta is ready you just have to cook it!Boil a full pot of water add salt and cook the cappellacci for 7 or 8 minutes maximum (depending on the thickness of the pasta). Drain and finish them in a non-stick pan with butter ( or olive oil) and sage.