Kristine Joy, Writer

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Beautiful choice 👏 — Cappellacci di Zucca is one of northern Italy’s most beloved autumn dishes — elegant, cozy, and full of warmth.

It’s a filled pasta from Ferrara, Emilia-Romagna, traditionally stuffed with roasted pumpkin, Parmigiano-Reggiano, and nutmeg, then dressed simply with butter and sage.

Here’s a classic, cookable version that balances authenticity with approachability:

🎃 Cappellacci di Zucca (Pumpkin-Filled Pasta with Sage Butter)
🍝 Serves: 4
⏱️ Time: About 2 hours (active + rest time)
💡 Skill Level: Intermediate (fun pasta project!)

🧡 Ingredients

For the Pasta Dough
2 cups (250 g) Italian “00” flour (or all-purpose)
2 large eggs
1 egg yolk
Pinch of salt
Optional: a drizzle of olive oil if the dough feels dry

For the Filling
1 small kabocha, butternut, or Delica pumpkin (about 2 lbs / 900 g)
2 Tbsp butter or olive oil
½ cup (50 g) Parmigiano-Reggiano, finely grated
2 Tbsp Amaretti cookie crumbs (optional but traditional — gives sweetness)
Pinch nutmeg
Salt and pepper to taste

For the Sauce
4 Tbsp unsalted butter
6–8 fresh sage leaves
Additional grated Parmigiano-Reggiano for serving

🪄 Step-by-Step Instructions

1. Roast the Pumpkin
Preheat oven to 400°F (200°C).
Cut pumpkin in half, scoop out seeds, and roast cut-side up with a drizzle of oil or butter until very soft — about 40–50 minutes.
Scoop out the flesh and mash or purée it until smooth.
Let it cool and drain any excess liquid (you can strain through a towel if too moist).

2. Make the Filling
In a bowl, combine pumpkin purée, grated Parmigiano, Amaretti crumbs (if using), nutmeg, salt, and pepper.
Taste and adjust seasoning — the filling should be slightly sweet, cheesy, and nutty.
Chill in the fridge while you make the pasta.

3. Make the Pasta Dough
On a clean surface or in a bowl, make a mound of flour with a well in the center.
Add eggs, yolk, and a pinch of salt.
Slowly incorporate flour into the eggs with a fork, then knead for 8–10 minutes until smooth and elastic.
Wrap and rest for 30 minutes at room temperature.

4. Shape the Cappellacci
Roll pasta thin (setting #6 on a pasta machine or about 1 mm thick by hand).
Cut into 3-inch (7–8 cm) squares.
Place a small teaspoon of filling in the center.
Fold the square diagonally into a triangle, press out air, and seal the edges tightly.
Bring the two corners of the long side together and pinch — forming a little “hat.”
(It’s similar to tortelloni, but slightly larger and more rustic.)

5. Cook the Pasta
Bring a large pot of salted water to a gentle boil.
Drop cappellacci in and cook for 3–4 minutes, until they float and are tender.

6. Make the Sage Butter Sauce
In a large skillet, melt butter over medium heat.
Add sage leaves and let them sizzle until crisp and fragrant.
Add cooked cappellacci directly into the butter, tossing gently to coat.

7. Serve
Plate with a drizzle of the sage butter and a sprinkle of Parmigiano-Reggiano.
Optional: finish with a few crushed Amaretti crumbs or a drizzle of aged balsamic vinegar.

🍷 Wine Pairing
A crisp white like Soave or Verdicchio, or
A light red like Lambrusco (regional favorite — slightly sparkling, pairs beautifully with the sweetness of pumpkin).

❤️ Tips for Success
The pumpkin texture matters most — dry and dense pumpkins (like kabocha or Delica) work best.
Let your filling cool completely before shaping so it’s firm and easy to handle.
Seal edges well — a touch of water or egg wash can help.
Don’t over-sauce: the dish should taste of the filling, butter, and sage in harmony.