Cappellacci di Zucca

Ingredients Wheat flour and eggs. For the filling, winter squash, parmigiano, sugar, savor, nutmeg, and often mostarda. The mildly sweet yellow squash of the Po Valley, known as zucca barucca in the Veneto, is used.

How Made The flour is sifted onto a wooden board and kneaded long and vigorously with eggs until a firm, smooth dough forms, which is wrapped in a dish towel and left to rest. Then the dough is rolled out into a thin sheet, and 2¾-inch (7-cm) squares are cut from it. A spoonful of filling is placed in the center of each square, the square is closed into a triangle, and the edges are carefully sealed to form a large raviolo. They are boiled, a few at a time, in salted water.