Servings: 4 (click to scale)
Ingredients
- 4 cup all purpose flour
- 1 tsp kosher salt
- 16 each egg yolks
- 2/3 cup water
- 2 pound fresh pumpkin
- 1 1/4 cup plain breadcrumbs
- 1 1/4 cup grated parmesan cheese
- 1 cup vanilla wafer cookies crumbled
- 1/4 tsp ground nutmeg
- 1/8 tsp sea salt
- 1/8 tsp ground black pepper
- 3 cup unsalted butter
- 32 each fresh sage
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Instructions
- To make pasta: Mound the flour on a pastry board or other wood or marble work surface. Make a well in the center and add the salt and the egg yolks. Using a fork, gradually fold the flour into the eggs, adding the water little by little until you have a soft dough. Knead a few times until smooth, then form the dough into a ball, wrap in plastic and refrigerate for at least 1 hour and up to 24 hours.
- Meanwhile, preheat the oven to 400 degrees F.To make filling: Cut pumpkin in half and remove the seeds. Arrange, cut sides down, on aluminum foil-lined or nonstick baking sheet. Roast until very tender, 20 to 30 minutes. When cool enough to handle, scoop out the flesh and place in a blender or food processor. Transfer to a bowl and add the bread crumbs, cheese, cookie crumbs, and nutmeg. Stir to combine. Season with salt and pepper to taste. Set aside.
- Working with one sheet at a time, cut pasta into 3-inch squares. Place each square on a lightly floured board or cloth and let dry for 5 minutes.To fill: place a dough square in front of you on the diagonal, so you are facing a diamond shape. Place a tablespoon of filling in the middle of the diamond. Lightly spray the pasta with water. Bring the bottom point of the diamond to the top point. Press the pasta together to form a triangle, working out from the filling. Trim the 2 unfolded sides of the pasta triangle with a crimped pastry wheel, and then fold the side points of the pasta forward and press to join them together in a "bishop's hat" shape. Repeat with the remaining dough and filling. Stand the finished cappellacci to dry for about 5 minutes on a baking sheet lined with parchment paper and dusted with flour.
- Bring a large pot of lightly salted water to a boil. In a large sauté pan, melt butter over medium heat; do not let the butter brown. Stir in the sage leaves. Set aside and keep warm over very low heat.Add the cappellacci to the boiling water and cook until al dente (tender but firm to the bite), 3 to 5 minutes after they rise to the top. Remove with a slotted spoon and carefully transfer to the warm butter and sage sauce. Cook for 1 to 2 minutes to allow the pasta to marry with the sauce and absorb some of it.To serve: divide the cappellacci among plates and top with 1 tsp Parmigiano-Reggiano. Serve immediately.Portion size: 1 serving (8 cappellacci, 1/4 cup butter sauce, 1 tsp Parmigiano)
Nutrition
Calories: 794kcal | Carbohydrates: 54g | Protein: 15g | Fat: 58g | Saturated Fat: 33g | Sodium: 545mg | Fiber: 2g
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