Pumpkin-filled cappellacci with butter and sage

Type of recipe: First courses

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Preparation method:

Remove the peel, seeds and filaments from the pumpkin, cut into pieces and place in a baking tin with 3 glasses of water. Cover and cook for 45 minutes. Mash the pumpkin and then add the grated Parmesan cheese, egg, salt, pepper and nutmeg. Mix until smooth. 
Prepare the pasta and cut into 6cm squares. Place ½ tbsp of pumpkin mixture in the middle of each square. To make each pasta parcel, bring together the two opposite tips of the square to form a filled triangle. Then bring together the two furthest tips, wrapping the triangle delicately round a finger. Overlap the tips and press together to form the traditional “hat” shape. Boil in salted water for 10 minutes. Serve the cappellacci with melted butter and a few sage leaves.

Preparation method:

Remove the peel, seeds and filaments from the pumpkin, cut into pieces and place in a baking tin with 3 glasses of water. Cover and cook for 45 minutes. Mash the pumpkin and then add the grated Parmesan cheese, egg, salt, pepper and nutmeg. Mix until smooth. 
Prepare the pasta and cut into 6cm squares. Place ½ tbsp of pumpkin mixture in the middle of each square. To make each pasta parcel, bring together the two opposite tips of the square to form a filled triangle. Then bring together the two furthest tips, wrapping the triangle delicately round a finger. Overlap the tips and press together to form the traditional “hat” shape. Boil in salted water for 10 minutes. Serve the cappellacci with melted butter and a few sage leaves.
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