Tortelli/Cappellacci: With a Sweet and Savoury Pumpkin Filling

Cappellacci di Zucca

Preparation info
  • Serves


    • Difficulty


Appears in

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.


    Filling (yields 800g)

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


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