Cappellacci alla ferrarese

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Cappellacci alla ferrarese

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Ingredients

Adjust Servings:
350 g Egg puff pastry
500 g Pumpkin
1 Egg
1 Nutmeg
150 g Parmesan cheese
1 Lemon
Salt
Pepper

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Ingredients

Directions

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Cappellacci alla ferrarese constitute a hearty stuffed pasta recipe; they are prepared by rolling out the pasta, cutting it into many rectangles and then stuffing it with a filling of pumpkin pureed and mashed in the oven and mixed with egg, Parmesan cheese and nutmeg. Once the cappellacci are made, they are baked and dressed with meat sauce.

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Steps

1
Done

Prepare the filling. Remove the seeds from the pumpkin and cut it into slices about 2-3 cm thick. Arrange the pumpkin slices on a baking sheet, bake in the preheated oven at 200°C (392°F) for 30 minutes.

2
Done

Remove the pumpkin slices from the oven, peel them, and mash them in a potato masher; mix the puree in a bowl with the Parmesan cheese, egg, a pinch of salt, ground pepper, grated nutmeg, and lemon zest.

3
Done

Roll out the dough into a thin sheet, cut out many rectangles, spread the filling in the center, and pack the cappellacci.

4
Done

Cook the cappellacci in boiling salted water, drain them when al dente, dress them with the meat sauce and serve immediately at the table.

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