Description
Butternut Squash Cappellacci di Zucca is a delightful homemade filled pasta featuring a smooth roasted butternut squash filling mixed with ricotta and Parmesan cheese. Encased in tender fresh pasta dough, these elegant little pillows are cooked to perfection and finished in fragrant brown butter with crispy sage, offering a comforting and rich Italian-inspired dish perfect for fall or any special meal.
Ingredients
Scale
For Roasting the Butternut Squash
- 1 large butternut squash, peeled and cut into cubes to yield 1 1/4 cups (327 grams)
- 3 tablespoons olive oil
- 2 teaspoons dried sage
- 1 teaspoon salt
- Small pinch ground black pepper
For the Pasta
- 3 cups (255 grams) all purpose flour
- 4 large eggs, room temperature
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- Water, about 1/3 cup (78 ml) as needed
For the Filling
- 1/2 cup (68 grams) ricotta cheese
- 1/2 cup (22 grams) Parmesan cheese
- 1 large egg, beaten
To Finish the Dish
- 1 cup (227 grams) butter
- A handful fresh sage leaves
- Marinara sauce (optional)
Instructions
- Preheat and Roast: Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, sprinkle with dried sage, salt, and pepper. Toss to coat evenly and roast for 25 minutes until tender. Remove and let cool.
- Make the Pasta Dough: On a clean surface or in a bowl, mound the flour and create a well in the center. Add eggs, salt, and olive oil. Beat the eggs and oil with a fork, gradually incorporating flour from the edges. Drizzle in water as needed to form a moist dough. Knead on a floured surface for about 3 minutes until smooth and elastic. Wrap in plastic wrap and let rest at room temperature or refrigerate.
- Prepare the Filling: Puree the cooled roasted butternut squash using a food processor or mash by hand until smooth. Combine the squash with ricotta, Parmesan, and beaten egg in a bowl. Mix well and set aside.
- Roll Out Pasta Sheets: Dust work surface with flour. Cut a quarter of the dough and flatten into a rectangle. Using a pasta machine, roll the dough through the widest setting several times, gradually reducing to thickness setting 2 or 3, dusting with flour if sticky. Cut the rolled dough into 4-inch (10 cm) squares using a ravioli cutter.
- Fill and Shape Cappellacci: Place a small amount of filling in the center of each square. Moisten one edge lightly with water, fold in half forming a triangle, and press the edges to seal tightly. Then bring the two corners together above the folded side and press to seal, forming the cappellacci shape. Arrange on a tray while continuing. Freeze in a single layer if desired to prevent sticking.
- Prepare Brown Butter and Sage: In a frying pan over medium heat, melt the butter until bubbly and golden. Add fresh sage leaves and cook until crispy. Remove sage leaves and drain on paper towels. Reserve the brown butter.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the cappellacci without overcrowding. When they float to the surface (about 2-3 minutes), scoop out with a slotted spoon and transfer directly into the brown butter pan, coating them evenly.
- Serve: Plate the butter-coated cappellacci, garnish with crispy sage leaves and extra Parmesan cheese. Optionally serve with marinara sauce on the side.
Notes
- Use fresh sage for frying to achieve a crispy texture that adds aromatic flavor.
- The dough can be refrigerated for up to one week or frozen for up to three months.
- If freezing uncooked cappellacci, freeze them in a single layer first to keep them from sticking together.
- This recipe pairs wonderfully with a simple marinara or brown butter sauce.
Nutrition
- Serving Size: 1 cappellacci
- Calories: 425
- Sugar: 1 grams
- Sodium: 624 milligrams
- Fat: 18 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 13 grams
- Trans Fat: 0 grams
- Carbohydrates: 53 grams
- Fiber: 3 grams
- Protein: 13 grams
- Cholesterol: 160 milligrams
