Cappellaci di Zucca Recipe

Name: Cappellaci di Zucca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 3 pounds buttermilk squash, baked 1 hour at 350 degrees F, scooped out, with seeds and skin removed; 2 eggs; 1 cup freshly grated Parmigiano-Reggiano plus 1/4 cup; 1/2 teaspoon nutmeg; Salt and pepper to taste; Pasta; 1 recipe basic pasta dough, recipe follows, rolled out to thinnest setting on pasta machine; Condiment; 8 tablespoons unsalted butter; 4 sage leaves

Servings: persons

Filling
3 pounds buttermilk squash, baked 1 hour at 350 degrees F, scooped out, with seeds and skin removed
2 eggs
1 cup freshly grated Parmigiano-Reggiano plus 1/4 cup
1/2 teaspoon nutmeg
Salt and pepper to taste
Pasta
1 recipe basic pasta dough, recipe follows, rolled out to thinnest setting on pasta machine
Condiment
8 tablespoons unsalted butter
4 sage leaves

1
Bring 6 quarts water to boil and add 2 tablespoons salt.
2
In a large mixing bowl, mix squash, eggs, cheese and nutmeg together until smooth and homogenous.
3
Season with salt and pepper and set aside.
4
Cut pasta sheets into 3inch squares.
5
Place 1 teaspoon squash filling in center of each, fold to form triangles, pressing firmly around all edges.
6
Take two further corners and bring together and press firmly to attach and form little
7
hats.
8
Place cappellacci in boiling water and lower heat to high simmer.
9
Cook until tender, about 2 to 3 minutes.
10
Melt butter in a 12 to 14 inch saute pan an add sage.
11
Carefully drain pasta and place in pan with butter.
12
Warm gently 1 minute and serve.
13
Sprinkle with remaining cheese.

2890

kcal

Calories

310

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Filling, 3 pounds buttermilk squash, baked 1 hour at 350 degrees F, scooped out, with seeds and skin removed, 2 eggs, 1 cup freshly grated Parmigiano-Reggiano plus 1/4 cup, and more.

Yes, Cappellaci di Zucca falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cappellaci di Zucca

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