Imagine a pasta dish so exquisite, it transports you straight to the rustic kitchens of Northern Italy with every single bite. Butternut Squash Cappellacci di Zucca is not just a recipe; it's a culinary journey that combines the sweet, velvety richness of roasted butternut squash with delicate handmade pasta, creating a symphony of flavors that will revolutionize your home cooking experience. Get ready to impress your dinner guests and elevate your cooking skills with this traditional Italian delicacy that looks complicated but is surprisingly achievable!
Prep Time: 40 mins
Cook Time: 20 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 medium butternut squash, roasted and mashed
- 2 cups all-purpose flour
- 2 eggs
- 1/2 cup ricotta cheese
- Salt to taste
- Pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise, remove seeds, and drizzle with olive oil. Roast for 45-50 minutes until the squash is tender and caramelized.
- Once the squash has cooled, scoop out the flesh and mash thoroughly. Drain any excess moisture using a fine-mesh strainer to prevent soggy pasta dough.
- In a large mixing bowl, combine the mashed butternut squash, ricotta cheese, salt, and pepper. Mix until smooth and well incorporated.
- On a clean work surface, create a flour well. Crack the eggs into the center of the flour. Gradually incorporate the flour into the eggs, then knead for 8-10 minutes until a smooth, elastic pasta dough forms.
- Roll out the pasta dough into thin sheets using a pasta machine or rolling pin. Cut into 3-inch squares for the cappellacci shape.
- Place a small spoonful of the squash mixture in the center of each pasta square. Fold the square diagonally to create a triangle, pressing edges to seal.
- Bring a large pot of salted water to a gentle boil. Cook the cappellacci for 3-4 minutes until they float to the surface.
- Remove the pasta with a slotted spoon and plate. Finish with a drizzle of brown butter, fresh sage leaves, and generous sprinkle of grated Parmesan cheese.
Tips
- Moisture is Your Enemy: Always drain the roasted squash thoroughly to prevent a soggy pasta dough. Use a fine-mesh strainer and let it sit for 10-15 minutes to remove excess liquid.
- Dough Consistency is Key: When kneading your pasta dough, aim for a smooth, elastic texture. If it feels too dry, add a tiny bit of water; if too sticky, sprinkle more flour.
- Pasta Shaping Hack: Use a fork or pasta crimper to create beautiful, professional-looking edges when sealing your cappellacci triangles.
- Don't Overcrowd the Pot: Cook your cappellacci in batches to ensure they have enough space to cook evenly and prevent sticking.
- Brown Butter Magic: For an extra layer of flavor, brown your butter with sage before drizzling over the pasta. The nutty, aromatic butter will elevate the entire dish.
- Cheese Matters: Use freshly grated Parmesan for the best flavor and texture. Pre-grated cheese can't compare to the real thing!
Nutrition Facts
Calories: 380kcal
Carbohydrates: g
Protein: g
Fat: 9g
Saturated Fat: g
Cholesterol: mg
