One of my favorite fall meals is pumpkin ravioli or cappellacci di zucca! Cappellacci is a type of filled pasta, sort of like a dumpling, typical of Ferrara, Italy. The pasta is filled with Parmigiano and roasted pumpkin and cooked in sage butter. It’s a great side dish to serve for Thanksgiving!
In this video, 85-year-old Nonna Vanda Soncini shows us how they’re made! The recipe below is a rough estimate and you can adjust it based on your needs. The key is 1 egg for every 100 g of flour and mixing both 00 flour and semolina together for texture.
- 100 g 00 flour and semolina flour
- 1 egg
- 1 large pumpkin or butternut squash, cleaned out with seeds removed
- Grated Parmigiano as needed
- Unsalted butter as needed
- Fresh grated nutmeg to taste
- Fresh sage leaves as needed
- Kosher salt to taste
- Preheat oven to 400 F.
- Combine the flour and egg in a bowl and mix with your hands. Knead until a smooth dough forms. Cover with a towel or plastic wrap and let rest for 30 minutes.
- In a large tray lined with salt, place the squash skin side down and roast for 30 minutes or until tender.
- Scrape out the flesh of the squash into a bowl and add Parmigiano, freshly grated nutmeg and salt to taste. This will be the filling. Set aside.
- Roll out the dough until it’s thin enough to see your hands through (about 1/8 inch thick). Slice into squares.
- Place a teaspoon of filling on top of each square and fold as shown on the video.
- In a pot of salted, boiling water, cook the ravioli until al dente then transfer to a pan with melted butter and sage.
- Toss the ravioli in the butter and sage and serve with Pinot Grigio!