The weekend is here, so I’m bringing you an exciting project, PUMPKIN CAPPELLETTI!! 🥟🥟
It does not quite feel like autumn without some pumpkin, so here’s a pasta filling that I hope will bring a bit of comfort to your table. I posted a reel with the recipe for doing the pasta, so please go and check it out.
Now, let’s give some use to that pumpkin that had been in decorating the kitchen since the first cold wind arrived.
🇪🇦⬇️Encuentrala en español en los comentarios.
What you’ll need:
1 medium pumpkin
pinch of salt
200 g pasta dough (recipe in a previous post)
1. Slice the pumpkin in half and scoop out the seeds.
2. Place both halves face down on parchment paper on a baking sheet.
3. Bake for 45-60 at mins at 250 C.
4. Scrape out the inside (remove the skin) and blend in a food processor or with a hand blender. Add a dash of water if needed.
Do the Cappelletti filling by combining the pumpkin pureé, a pinch of salt, and pecorino. And set aside.
Roll the pasta dough as thin as possible, or until you can see your hands through. Now, using a round cutter (like the ones for cookies), cut your Cappelletti, scoop a tsp of the pumpkin mixture, and fold.
Cook immediately in salty boiling water. They’ll be ready once they float. Serve with more pumpkin pureé, brown butter, and sage.