Tortelli/Cappellacci: With a Sweet and Savoury Pumpkin Filling

Name: Tortelli/Cappellacci: With a Sweet and Savoury Pumpkin Filling (Cappellacci di Zucca)
Yield: Serves 4
Cuisine: Italian
Ingredients: 300 g pasta (simple or enriched); a good quality squash (Marina di Chioggia, onion, kabocha or butternut), about 1 kg; 300 g filling; 75 g butter; 100 g mostarda di frutta (optional, apple is best if you can get it); 100 g amaretti biscuits; 120 g grana cheese, such as Parmesan; a good grating of nutmeg

Cappellacci di Zucca

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

This filling can be frozen, or made instantly into pasta. I say this because there is enough filling to feed ten (you can scale it down, but the best squashes to use tend to weigh a kilo or just over each). You need 300g of filling for this recipe.

Ingredients

Filling (yields 800g)

a good quality squash (Marina di Chioggia, onion, kabocha or butternut), about 1 kg
75

Main course
Vegetarian

Method

Clean the squash (peel and seed it) and cut into wedges – you should have 700g prepared weight. Roast with the butter, covered tightly with foil, in a preheated oven (180°C fan, 200°C conventional) until completely soft and starting to brown. Uncover for the final minutes if it looks wet. Leave to cool, then combine with the other ingred