1. What’s the difference between cappellacci and tortelli?

Though both are filled pastas from Northern Italy, cappellacci come from Ferrara and have a simpler filling typically roasted pumpkin, Parmigiano, and nutmeg. Tortelli , from Mantua, often include amaretti cookies, mustard, or candied fruit, creating a sweeter and more aromatic profile.

2. Can I make Pumpkin Cappellacci Pasta without a pasta machine?

Absolutely. Traditional cappellacci are rolled by hand using a wooden rolling pin, which gives the dough a slightly rough texture that holds sauce better. Just be patient aim for sheets about 1 mm thick for the perfect bite.

3. What’s the best sauce for Pumpkin Cappellacci?

The classic butter and sage sauce is the traditional choice from Ferrara. However, cappellacci pairs beautifully with other sauces like Ferrara-style meat ragù , brown butter and truffle , or a creamy Parmigiano reduction for a modern twist.

4. Can I freeze cappellacci before cooking?

Yes in fact, cappellacci freeze very well. Arrange them on a floured tray so they don’t touch, freeze until solid, then store in airtight bags for up to 2 months . Cook directly from frozen for 1 extra minute.

5. What kind of pumpkin should I use?

The best pumpkin for cappellacci is the chestnut pumpkin ( zucca violina ), known for its dry, flavorful flesh. If unavailable, butternut squash or kabocha are great substitutes, producing a creamy, naturally sweet filling.

6. How can I balance the sweetness of the pumpkin filling?

To balance flavor, increase the Parmigiano slightly, add a pinch more salt, and pair with a savory sauce like ragù. Roasting the pumpkin until caramelized also deepens its flavor and reduces excess sweetness.

Pumpkin Cappellacci Pasta – Authentic Ferrara Recipe with Sauce Pairings

Name: The Heartwarming Story Behind Pumpkin Cappellacci Pasta
Prep time: PT-489785H41M18S
Cook time: 4 min
Total time: PT-489785H41M18S
Cuisine: Italian
Ingredients: 400 g roasted chestnut pumpkin pulp; 100 g grated Parmigiano-Reggiano; 1/2 tsp nutmeg; Pinch of salt; 200 g 00 flour; 2 large eggs; Breadcrumbs as needed; 60 g butter; 8–10 sage leaves; Optional: meat ragù, truffle, or cream sauce for serving

The Heartwarming Story Behind Pumpkin Cappellacci Pasta

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This authentic Ferrara-style Pumpkin Cappellacci Pasta combines roasted pumpkin, Parmigiano-Reggiano, and nutmeg inside delicate handmade pasta. Served with butter and sage or a savory ragù, it’s a timeless Italian favorite.

Author: Olivia Bennett
Prep Time: 3 hrs
Cook Time: 4 mins
Total Time: 3 hrs 30 mins
Yield: 4 servings 1x
Category: Main Dish
Method: Boiled & Handmade
Cuisine: Italian

Ingredients

Scale

400 g roasted chestnut pumpkin pulp

100 g grated Parmigiano-Reggiano

1/2 tsp nutmeg

Pinch of salt

200 g 00 flour

2 large eggs

Breadcrumbs as needed

60 g butter

8–10 sage leaves

Optional: meat ragù, truffle, or cream sauce for serving

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Instructions

1. Roast pumpkin until tender, mash and mix with Parmigiano, nutmeg, and salt.

2. Chill filling for at least one hour.

3. Make dough with flour and eggs, knead until smooth, rest 30–60 minutes.

4. Roll dough thinly and cut into 6 cm squares.

5. Add a spoonful of filling, fold into triangles, and seal edges.

6. Join corners to form cappellacci.

7. Boil in salted water for 3–4 minutes until they float.

8. Toss with butter-sage sauce or your favorite ragù and serve hot.

Notes

Use chestnut pumpkin or kabocha for the best texture.

Do not overcook — fresh cappellacci need only 3–4 minutes.

Freeze uncooked cappellacci for up to 2 months.

This content is for educational purposes only and does not replace professional dietary or medical advice.

Nutrition

Serving Size: 6–8 cappellacci
Calories: 420
Sugar: 4g
Sodium: 310mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 4g
Protein: 18g
Cholesterol: 120mg

Find it online: https://www.flavourrecipe.com/pumpkin-cappellacci-pasta/