Trattoria Ca’ Vecia
Ingredients and quantities

Quantities for 4 people:

For the filling

  • 200g pumpkin
  • 50g grated Parmesan cheese
  • pinch of nutmeg

For the pasta

  • 4 eggs
  • 400g “00” flour
Accompanying wines:
Romagna DOC Sangiovese

Pumpkin-filled pasta parcels

Fresh homemade and hand-rolled pasta

Type of recipe: First courses


Click on the photos to enlarge

Preparation method:

For the filling: cook the pumpkin in the oven for about 2½ hours at 180°C. Once cooked and cooled, scoop out the flesh and place in a bowl adding grated Parmesan cheese and nutmeg. Mix together well.

For the pasta: place the flour on a pastry board and make a well in the centre. Break the eggs into the well and starting in the middle, incorporate using a fork or spoon, taking flour from the edges towards the centre to form a smooth dough. Roll out the pasta and cut out squares. Fill each square with some of the pumpkin filling. To shape the parcels, join the two non-adjoining tips to form a triangle. Then join the two free tips, wrapping the triangle around to form the traditional “hat” shaped parcel.

Cook the parcels in large pan of boiling salted water for a few minutes, drain and serve with either meat sauce or melted butter and sage.



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