Cappellacci with Pumpkin are one of the most iconic dishes of Ferrara’s culinary tradition and a true emblem of Emilia-Romagna cuisine. Originally a humble recipe, they reflect local ingredients and seasonal cooking, combining the natural sweetness of pumpkin with Parmigiano Reggiano and fragrant nutmeg. A comforting, heritage-filled pasta dish deeply rooted in Italian food culture. Let’s see how to make it. Cappellacci with Pumpkin
Traditional
Vegetarian
Italian
Vegetarian
Cappellacci with Pumpkin
Cappellacci with Pumpkin are a traditional pasta dish from Ferrara: large stuffed pasta filled with oven-baked pumpkin, parmesan and nutmeg, usually served with melted butter.
Ingredients
- Pumpkin 2 kg
- Grated parmesan cheese 70 g
- Nutmeg to taste
- Butter to taste
- Salt to taste
- Fresh egg pasta (4 eggs)
Tools
- Oven
- Baking tray
- Rolling pin
- Knife
- Large pot
Instructions
- Bake the pumpkin until tender, then mash into a smooth purée.
- Mix the pumpkin with parmesan, nutmeg and salt until well combined.
- Prepare fresh egg pasta with 4 eggs and roll it out not too thin.
- Cut the dough into 5 cm squares.
- Place a small amount of filling in the center of each square.
- Fold into cappellacci shape, sealing the edges carefully.
- Cook in plenty of salted boiling water until they float.
- Drain gently and dress with melted butter and parmesan.
Nutritional values (per serving)
Calories
420 kcal
420 kcal
Fat
18 g
18 g
Carbohydrates
52 g
52 g
Protein
14 g
14 g
Sugar
9 g
9 g
Fiber
5 g
5 g
Sodium
320 mg
320 mg
This post is also available in: Italiano (Italian)
