Ingredients and quantities

Quantities for 4/6 people:

For the cappellacci pasta parcels

  • 400g superfine flou
  • 4/5 eggs 
  • 2kg Violina pumpkin
  • 180g Parmesan cheese PDO 
  • nutmeg and salt 
  • Brisighella extra-virgin olive oil PDO

For the meat sauce

  • 50g celery
  • 50g onions
  • 50g carrots
  • 400g mixed pork meat (jowl, sausage and pulp)
  • Brisighella extra-virgin olive oil PDO
  • 200g triple tomato concentrate
  • 1 glass Merlot DOC del Bosco Eliceo
  • salt and pepper

Pumpkin-filled cappellacci with meat sauce

Handmade fresh pasta

Type of recipe: First courses

Click on the photos to enlarge

Preparation method:

For the meat sauce: chop the celery, carrot and onion and fry until golden brown in a pan with a little extra-virgin olive oil. Mince the meat and add to the vegetables. Fry for about 10 minutes until the meat releases its juices, then add the red wine, stir and leave to evaporate. Add the tomato, salt and pepper and simmer for about 2 hours, stirring regularly.

For the filling: cut the pumpkin in half, remove the seeds and cook in a very hot oven until the flesh comes away from the peel. When cooked, remove the flesh and place in a bowl to cool. Add the grated Parmesan cheese, nutmeg and salt. 

For the pasta: make a well with the flour and add the eggs, a pinch of salt and a little extra-virgin olive oil. Knead together to form a smooth dough. Place in a bowl, cover with a cloth and leave to rest for about 20 minutes. Roll out the pasta to a thickness of about 2mm. Use a pastry cutter to make 5cm squares and fill each with a sp . . . >>>

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