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A traditional Northern Italian pumpkin cappellacci recipe made with butternut squash. The key is drying the roasted squash properly, then serving either with melted butter and Parmigiano or (optionally) a light ragù.

Ingredients

For the pasta dough

• 300 g all-purpose flour (Italian “0”)

• 3 eggs

For the filling

• 850 g butternut squash, peeled and cut into 2–3 cm cubes (raw weight)

• 100 g Parmigiano Reggiano, finely grated (see note below)

• Freshly grated nutmeg, to taste (about 1/3–1/2 tsp)

• Fine salt, a small pinch

   Important note (scaling Parmigiano): after roasting + drying, you’ll typically end up with about 350–450 g of very dry squash pulp.
  Aim for ~25% Parmigiano by weight of the dried pulp.

Directions

1. Roast the squash (no oil)
   1. Preheat the oven to 165°C/330°F (fan/convection).
   2. Spread the squash cubes on a large tray lined with parchment paper in a single layer.
   3. Roast for 30–35 minutes, turning once halfway through, until very tender.
2. Dry the squash in a pan (this is the key)
   1. Pass the hot squash through a potato ricer (avoid blending).
   2. Transfer the pulp to a wide pan over low–medium heat.
   3. Cook, stirring often, for 5–10 minutes until the mixture is thick, dense, and no longer releases steam/water.
   4. Let it cool for 10 minutes, then weigh the dried pulp.
3. Make the filling
   1. Mix the dried squash pulp with Parmigiano, nutmeg, and a small pinch of salt.
   2. Rest the filling for 10 minutes (it firms up slightly).
4. Make the dough
   1. Combine flour, eggs, and salt. Knead for 8–10 minutes until smooth.
   2. Wrap and rest for 30 minutes at room temperature.
   3. Shape the cappellacci
   4. Roll the dough to about 0.6–0.8 mm thickness.
   5. Cut into 7–8 cm squares.
   6. Place 10–12 g filling in the center of each square.
   7. Fold into a triangle, seal well, then wrap and pinch the two corners together to form the classic “cappellaccio” shape.
5. Cook
   1. Bring a large pot of salted water to a gentle boil.
   2. Cook cappellacci for 2–3 minutes (depending on thickness), then lift out with a slotted spoon.

Serving Option 1: Melted Butter & Parmigiano

• Approximately 15 g of butter per person
• 2–3 tbsp pasta cooking water
• 20–25 g grated Parmigiano

Optional Serving Option 2: Ragù

• If you want a comparison, serve another portion with a light ragù, finished with Parmigiano.

Tips for success

• No oil on the squash.It slows down drying and makes the filling greasy.
• Drying in the pan is non-negotiable. It’s what makes the filling stable and flavorful.
• Gentle boil for cooking. Too aggressive and you risk opening the seams.