Cappellacci are one of the thousands type of typical italian filled pasta and they come from the city named Ferrara. They have a very simple, savory and sweet taste, thanks to the combination of pumpkin and Parmigiano. They are also quite easy to prepare compared to other types of filled pasta.
What did I use
a kneading board, a rolling pin or a pasta machine, a knife, a pot, a rag, a large bowl,
for the pasta:
700 gr flour
for the filling:
1 kg pumpkin
300 gr Parmigiano Reggiano or Grana Padano, minced
salt, pepper and nutmeg
How did I do
I started with preparing the pasta dough. I poured the flour on the kneading board, I made a hole in the middle with the hands and I put in it the eggs. I started to mix with the fork, then with my hands and I continued to knead for 10 minutes, until I had a smooth and compact dough.
I covered with a rag and I let it stand for 1 hour.
In the meantime, I prepared the filling. I cut the pumpkin in pieces, I took off the seeds and I cooked it in the oven until tender. I took off the most tender part of the pulp with a spoon and I sieved it.
I stretched the pasta dough and I cut in in squarees and I put a teaspoon of filling in the center of each of them.
I united the two lower angles of every square forming a triangle and pressing well with the fingers and I continued until I finished all the squares.
I boiled them in salted water at medium fire for 5-6 minutes, I dried them and I served with butter, sage and Grana Padano.