How to Make the Best Homemade Pumpkin Cappellacci

Video Description

00:00 Intro 00:10 The Dough 00:58 The Filling 01:23 Making Cappellacci 02:10 The Sauce Today I want to show you how to prepare Pumpkin Cappellacci, a typical tasty and comforting autumn dish from Emilia Romagna. Try making them at home! Recipe: for cappellacci pasta For the pasta: flour 00 200g durum wheat semolina 100g eggs 3 a drizzle of oil a pinch of salt For the filling pumpkin 600g ricotta cheese 200g parmesan cheese 70g salt pepper nutmeg For seasoning butter 50g sage parmesan cheese 30g balsamic vinegar 1/2 teaspoon Start by cooking the squash, cut it into slices, season it with oil salt and pepper and bake it in the oven at 200° until soft, take the pulp and blend it. Now make the dough: on a work table pour the two flours, form a hole in the center and add the eggs, a pinch of salt and a drizzle of oil, knead until it forms a smooth and homogeneous dough, cover it with plastic wrap and let it rest in the refrigerator for 30 minutes. In a bowl pour the pumpkin puree and add the ricotta cheese left to drain to lose excess liquid, grated Parmesan cheese, nutmeg salt and pepper, mix well and pour the mixture into a pastry bag. Take the loaf from the refrigerator, divide it into 4 and roll them out to 1-mm-thick sheets. Cut the sheets into squares of with the side about 7cm and add some filling on each square. Fold the square in two to form a triangle, then join the two ends to give the typical cappellacci shape. In a pot bring plenty of salted water to a boil, then cook the cappellacci for about 4-6 minutes. In a skillet, melt the butter, then add the sage, some pepper and half a teaspoon of balsamic vinegar; deglaze with a ladle of hot water. Drain the cappellacci directly into the pan with the dressing, add 30g of grated Parmesan cheese and mix well. Serve, add a sprinkling of grated Parmesan and pepper and enjoy! #cooking #fyp #pumpkin #viralvideo #recipe