Cappellacci di Zucca

Directions

• Filling:
• Remove the skin, seeds and filaments from the pumpkin cooked in the oven until soft and mash the pulp with a fork.
• In a bowl mix the pulp, parmigiano, nutmeg and salt. Cover the bowl and let the filling rest in the refrigerator for at least an hour. Prepare the filling the day before so that the ingredients blend together and the mixture will be more compact and tasty. If the mixture is too soft, add a little breadcrumbs.
• Pasta Dough:
• Place the flour on a wooden surface and make a well with a space in the center.  Break the eggs into the center of the flour well and, with a fork, gradually bring the flour toward the center to mix it with the eggs. From this point on, work the dough with your hands for about 10 minutes, until the mixture is smooth and soft but not sticky. You can also use a stand mixer.
• Form a ball and let the dough rest in the refrigerator, wrapped in cling film or in a food bag, for at least 30 minutes.
• After resting, flour the pastry board and dough. Flatten the dough with the palm of your hand and start to roll out the pastry thinly and then cut out squares of pastry of 6cm per side.
• Place a generous amount of filling in the center. Then join two points of the square to form a triangle. Press with your fingers on the edges to close and to let the air out. Now join the other two points, as if making cappelletti or tortellini, and press to join them.
• Dry the pasta on floured baking sheets for thirty minutes.
• Cook the cappellacci in boiling salted water for 3 minutes or until they float to the surface. Drain and season with Bolognese or butter and sage.