Ingredients:

  • 2 cups (240g) all-purpose flour
  • 3 large eggs
  • Pinch of salt
  • 1 cup (250g) roasted pumpkin or butternut squash, mashed
  • ½ cup (60g) ricotta cheese
  • ¼ cup (25g) grated Parmesan cheese
  • Salt and pepper, to taste
  • Nutmeg (optional, for seasoning)
  • 4 tablespoons (60g) unsalted butter (optional)
  • Fresh sage leaves (optional)
  • Extra grated Parmesan for serving

Instructions:

  1. Create a mound of flour on a clean workspace; form a well in the center.
  2. Add eggs and salt to the well; using a fork, gradually mix flour into eggs until incorporated.
  3. Knead the dough by hand for about 10 minutes until smooth; wrap in plastic and let rest.
  4. In a bowl, combine roasted pumpkin, ricotta, Parmesan, salt, pepper, and nutmeg. Mix until smooth.
  5. Divide the rested dough into quarters; roll out each piece to about 1/16-inch thick.
  6. Cut dough into 3-inch squares. Place a small spoonful of filling in the center, fold to form a triangle, and seal by pinching edges.
  7. Bring a large pot of salted water to a boil. Gently add cappellacci and cook for 4-5 minutes until they float. Remove with a slotted spoon.
  8. In a pan, melt butter over medium heat; add sage leaves and cook until fragrant. Toss in cooked cappellacci and coat.
  9. Plate cappellacci; top with additional Parmesan and sage if desired.