Ingredients
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350 g Egg puff pastry
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500 g Pumpkin
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1 Egg
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1 Nutmeg
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150 g Parmesan cheese
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1 Lemon
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Salt
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Pepper
Directions
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.
Steps
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1
Done
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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. |
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2
Done
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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. |
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3
Done
|
Roll out the dough into a thin sheet, cut out many rectangles, spread the filling in the center, and pack the cappellacci. |
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4
Done
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Cook the cappellacci in boiling salted water, drain them when al dente, dress them with the meat sauce and serve immediately at the table. |
