Description
Butternut Squash Cappellacci di Zucca is a delightful homemade pasta featuring tender roasted butternut squash filling combined with ricotta and Parmesan cheese. The pasta is traditionally formed into delicate cappellacci shapes and served with nutty brown butter, crispy sage leaves, and an optional marinara sauce. This comforting Italian dish beautifully balances sweet and savory flavors, perfect for an elegant yet rustic meal.
Ingredients
Scale
For Roasting the Butternut Squash
- 1 large butternut squash, peeled and cut into cubes to yield 1 1/4 cups (327 grams)
- 3 tablespoons olive oil
- 2 teaspoons dried sage
- 1 teaspoon salt
- Small pinch ground black pepper
For the Pasta
- 3 cups (255 grams) all-purpose flour
- 4 large eggs, room temperature
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- Water (approximately 1/3 cup / 78 ml as needed)
For the Filling
- 1/2 cup (68 grams) ricotta cheese
- 1/2 cup (22 grams) Parmesan cheese
- 1 large egg, beaten
To Finish the Dish
- 1 cup (227 grams) butter
- A handful fresh sage leaves
- Marinara sauce (optional)
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a large baking sheet, drizzle with olive oil, sprinkle dried sage, salt, and black pepper. Toss to coat evenly and arrange in a single layer. Roast in the oven for about 25 minutes until tender when pierced with a fork. Remove and let cool completely.
- Prepare the Pasta Dough: On a clean surface or large mixing bowl, mound the flour and make a well in the center. Add eggs, salt, and olive oil into the well. Using a fork, beat the eggs and start incorporating flour from the edges, keeping the mound intact. Drizzle in about 1/3 cup (78 ml) water gradually until the dough comes together into a firm but pliable ball that isn’t dry or sticky. Knead on a lightly floured surface for about 3 minutes until smooth and elastic. Wrap the dough tightly in plastic wrap and allow it to rest at room temperature for at least 30 minutes. Dough can also be refrigerated for up to a week or frozen for 3 months.
- Make the Filling: Puree the cooled roasted butternut squash in a food processor or mash thoroughly by hand. In a bowl, combine the mashed squash with ricotta cheese, Parmesan cheese, and beaten egg. Mix well and set aside.
- Roll and Cut the Pasta: Dust your work surface with flour. Cut about 1/4 of the dough and keep the remainder covered. Flatten the dough piece with your hands into a small rectangle and run it through a pasta machine starting at the widest setting (usually 1). Fold and roll the dough through 2 or 3 times, then progressively decrease thickness settings to number 2 or 3 until the dough is thin and pliable. If sticky, dust with flour as needed. Using a pasta or ravioli wheel, cut the rolled dough into 4-inch (10 cm) squares.
- Fill and Shape the Cappellacci: Place a small amount of butternut squash filling in the center of each dough square. Lightly moisten one edge with water, fold in half to create a triangle, and press edges firmly to seal. Hold the folded side down, bring the left and right corners together and seal them to form the cappellacci shape. Place finished pasta on a flat surface or sheet pan as you work. For freezing, freeze them individually on a flat tray for two hours before transferring to a freezer bag.
- Prepare the Brown Butter and Sage: Melt butter in a frying pan over medium heat. When melted and bubbling, add fresh sage leaves and cook until the leaves are crispy. Remove the sage with a slotted spoon and drain on paper towels, reserving the browned butter in the pan.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Carefully add the cappellacci in batches to avoid overcrowding. Cook until the pasta floats to the surface (about 2-3 minutes). Use a slotted spoon to remove pasta and transfer directly into the frying pan with the brown butter to coat each piece thoroughly.
- Serve: Transfer the coated cappellacci to serving plates, sprinkle with crispy sage and additional grated Parmesan. Serve immediately with optional marinara sauce on the side for dipping or drizzling.
Notes
- Butternut squash filled homemade pasta served with brown butter, crispy sage and marinara sauce enhances the natural sweetness of the squash and adds a delicious, nutty finish.
- Ensure the pasta dough is neither too dry nor too sticky for easy rolling and shaping.
- Freezing uncooked cappellacci individually prevents them from sticking together and allows for easy future use.
- Use fresh sage for best flavor and crispiness when sautéed in brown butter.
- Marinara sauce is optional but adds a classic tangy contrast to the rich butter sauce.
Nutrition
- Serving Size: 1 cappellacci
- Calories: 425
- Sugar: 1 gram
- Sodium: 624 milligrams
- Fat: 18 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 13 grams
- Trans Fat: 0 grams
- Carbohydrates: 53 grams
- Fiber: 3 grams
- Protein: 13 grams
- Cholesterol: 160 milligrams
