📝 About This Recipe
Hailing from the Renaissance city of Ferrara, these 'big hats' are a sublime marriage of sweet and savory. The heart of this dish is a velvety filling of roasted violina pumpkin, balanced by the sharp tang of Parmigiano-Reggiano and a whisper of nutmeg. Wrapped in a delicate, silken egg pasta, they represent the pinnacle of Emilian culinary artistry and festive tradition.
🥗 Ingredients
The Pumpkin Filling
- 1 kg Butternut Squash or Violina Pumpkin (unpeeled, seeds removed)
- 150 grams Parmigiano-Reggiano (aged 24 months, finely grated)
- 1/2 teaspoon Nutmeg (freshly grated)
- 2-3 tablespoons Breadcrumbs (fine, only if filling is too moist)
- 1 pinch Fine Sea Salt
The Fresh Egg Pasta
- 400 grams 00 Flour (plus extra for dusting)
- 4 large Farm Fresh Eggs (at room temperature)
- 1 teaspoon Olive Oil (optional, for elasticity)
The Sage Butter Sauce
- 100 grams Unsalted Butter (high quality European style)
- 10-12 pieces Fresh Sage Leaves (whole)
- 1/4 cup Pasta Water (reserved from boiling)
- 1 pinch Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Cut the pumpkin into large wedges, place them skin-side down on a baking sheet lined with parchment, and roast for 45-50 minutes until the flesh is very tender and slightly caramelized.
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2
While the pumpkin roasts, prepare the dough. Mound the flour on a wooden board, create a deep well in the center, and crack the eggs into it. Add the olive oil if using.
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3
Using a fork, whisk the eggs gently, gradually incorporating flour from the inner walls of the well. Once a thick paste forms, use your hands to bring the rest of the flour together into a shaggy ball.
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4
Knead the dough vigorously for 10 minutes. Use the heel of your hand to stretch it away from you, then fold it back. Stop when the dough is silky, elastic, and bounces back when poked. Wrap in plastic wrap and rest for 30 minutes.
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5
Once the pumpkin is cooked, scoop the flesh away from the skin. Mash it thoroughly with a fork or pass it through a food mill into a bowl. Ensure there are no large lumps.
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6
Mix the grated Parmigiano-Reggiano, nutmeg, and salt into the pumpkin puree. If the mixture feels too wet, add a tablespoon or two of breadcrumbs. It should be thick enough to hold its shape on a spoon. Cover and refrigerate until needed.
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7
Divide the rested pasta dough into four pieces. Keep the others covered while you work. Roll a piece through a pasta machine, starting at the widest setting and progressing to the second-to-last thinnest setting (about 1mm thick).
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8
Cut the pasta sheet into 8cm (approx. 3-inch) squares using a knife or a fluted pasta wheel.
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9
Place a generous teaspoon of the pumpkin filling in the center of each square. Do not overfill, or they will burst during cooking.
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10
Fold the square diagonally to form a triangle, pressing firmly around the filling to expel any air bubbles. Take the two bottom corners of the triangle, wrap them around your index finger, and press them together to seal, creating the signature 'hat' shape.
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11
Place the finished cappellacci on a tray dusted with semolina flour. Repeat with the remaining dough and filling.
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12
Bring a large pot of salted water to a gentle boil. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter begins to foam and smell nutty, and the sage becomes crisp.
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13
Carefully drop the cappellacci into the boiling water. Cook for 3-4 minutes; they are ready shortly after they float to the surface. Use a slotted spoon to transfer them directly into the butter sauce.
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14
Add a splash of pasta water to the skillet and gently toss the pasta for 30 seconds to emulsify the sauce into a glossy coating. Serve immediately with extra Parmigiano.
💡 Chef's Tips
Roast the pumpkin rather than boiling it to concentrate the sugars and prevent a watery filling. Always remove air bubbles when sealing the pasta, as trapped air will expand and cause the pasta to break in the water. If your dough feels too dry during kneading, dampen your hands with water rather than adding water directly to the pile. Use a wooden board if possible; the texture of the wood gives the pasta a rougher surface that holds sauce better than marble or steel. Don't skimp on the nutmeg; it is the essential aromatic bridge between the sweet pumpkin and the salty cheese.
🍽️ Serving Suggestions
Pair with a crisp, dry white wine like an Albana di Romagna or a light Lambrusco di Sorbara. Serve as a 'Primi' course followed by a simple roasted veal or braised radicchio. For a gourmet twist, finish the dish with a few drops of traditional Balsamic Vinegar of Modena. A side of sautéed bitter greens like rapini helps balance the richness of the pumpkin and butter.