Best Cappellacci Di Zucca Butternut Squash Cappellacci Recipes

BUTTERNUT SQUASH CAPPELLACCI WITH SAGE BROWN BUTTER

Steps:

• Make filling while dough stands:
• Preheat oven to 425°F with rack in middle.
• Brush cut sides of squash with oil and sprinkle with 1/4 teaspoon each of salt and pepper (total). Roast in a shallow baking pan until golden brown and tender, 30 to 45 minutes. Cool to room temperature, then use a spoon to scoop out flesh, transferring it to a medium bowl and discarding rind. Stir in cheese, nutmeg, bread crumbs, and salt and pepper to taste.
• Make cappellacci:
• Quarter dough. Cover 3 pieces with plastic wrap. Pat out remaining piece into a flat rectangle; dust with flour.
• Set rollers of pasta machine on widest setting. Feed rectangle, a short side first, through rollers. Fold rectangle in thirds, like a letter, and feed it, a short side first, through rollers. Repeat 6 or 7 more times, folding dough in thirds and feeding it through rollers, a short side first each time, dusting with flour to prevent sticking.
• Turn dial to next (narrower) setting and feed dough through rollers without folding, a short side first. Continue to feed dough through without folding, making space between rollers narrower each time, until the second- or third-narrowest setting is used. (Do not roll too thin or pasta will tear when filled.)
• Put pasta sheet on a lightly floured surface and cut into 3-inch squares. Place a rounded teaspoon of filling in center of each square, then lightly moisten edges of square with water and fold in half to form a triangle, pressing down firmly but gently around filling to seal and forcing out any air. Bring 2 opposite corners together, overlapping ends, to make a small ring, then press them together. Transfer to a lightly floured kitchen towel (not terry cloth). Make more cappellacci with remaining pieces of dough and remaining filling, transferring to kitchen towel.
• Cook cappellacci and make sauce:
• Cook cappellacci in a pasta pot of simmering salted water (2 tablespoons salt for 4 quarts water) until al dente, 6 to 8 minutes. Gently drain pasta.
• Meanwhile, heat butter in a heavy medium skillet over medium heat, swirling, until golden brown, then cook sage, stirring, until sage is crisp and butter is deep golden brown. Stir in lemon juice and salt and pepper to taste.
• Serve cappellacci with sauce.

CAPPELLACI CON ZUCCA

Steps:

• Heat oven to 350 degrees. Rub a baking sheet with olive oil. Place squash, cut side down, on baking sheet, and bake until tender but not brown, about 45 to 60 minutes. Remove from oven, and let cool.
• Peel squash, discarding skin. Transfer squash to a colander. Top squash with a plate and a heavy object to weight, and refrigerate until it no longer gives off any liquid, about 5 hours.
• Measure 2 cups squash. Reserve any remaining squash for another use. Transfer squash to a medium bowl. Using a fork, mash squash to remove lumps. Add cheese, cookies, pepper, and nutmeg. Mix to combine. Reserve 1/4 cup filling; you will need this to make the sauce.
• Lay a sheet of pasta on work surface. Using a spray bottle, spray with a light mist of water. Cut pasta into 3-inch squares with a knife or pizza wheel. Top each square with one teaspoon filling. Fold each square into a triangle to enclose filling, and press edges lightly to seal. With the apex of the triangle pointing away from you, gently pick up the triangle, and wrap the two points around your index finger. Stretch the triangle just enough so that the two ends form a cross. Press two ends together with your thumb to secure. Transfer to a parchment-lined baking sheet. Repeat with remaining pasta. If not cooking immediately, refrigerate on a lightly floured baking sheet for up to 2 days.
• Prepare a bain-marie. In a small bowl, combine butter and 1/4 cup water. Place bowl over bain-marie. When butter has melted, add reserved filling, and whisk to combine thoroughly to form an emulsion. Keep warm.
• Bring a large pot of salted water to a boil. Add cappellacci, and cook until centers are soft and folded sections are al dente. Remove with a strainer to a large bowl. Add sauce, and stir gently with a wooden spoon to combine. If sauce is watery, reduce in the top of a double boiler. Stir until thickened.
• Place a 2 slices prosciutto on each of six plates. Top each with twelve to sixteen cappellacci. Sprinkle with nuts, additional cheese, and pepper. Serve immediately.

CAPPELLACCI DI ZUCCA (BUTTERNUT SQUASH CAPPELLACCI) RECIPE - (4.6/5)

Steps:

• For the filling: To prepare the filling, first roast the butternut squash (seeds removed, skin on), with some olive oil. When cooled, remove the pulp with a spoon and place in a bowl with the rest of the filling ingredients and combine well. The mixture should not be too wet, but you can add more breadcrumbs or Parmesan if needed. Set aside while you prepare the pasta. For the pasta and sauce: To prepare the pasta, place the flour on a clean surface, create a 'well' in the middle of the flour and add the cracked eggs and yolks. Using a fork, whisk the eggs togther and, still whisking, slowly begin to incorporate the surrounding flour until the mixture becomes creamy and eventually becomes too thick to continue whisking. With floured hands, finish combining the flour until the dough no longer sticks to your hands. Depending on the size of the eggs, you may not need all the flour or you may find the mixture too dry - in this case, you can add a bit of water until you have a dough you can work with. Knead on a floured surface for about 5 minutes or until it becomes smooth, elastic and a finger poked into the surface of the dough bounces back. Let the dough rest, covered with a damp cloth, under a bowl, or in cling film, for at least 30 minutes. Divide the rested pasta dough into four pieces, and, keeping the pieces that are not in use covered, roll out the pasta into paper-thin sheets with a pasta rolling machine until you can see your fingers through it. With a frilled-edge pastry cutter, divide the sheets into strips approximately 2 3/4 inch wide, and then into squares the same width. Place a heaped teaspoonful of mixture in the center of each square and on two of the sides, dab or brush some water (or if you've saved the egg whites from earlier, you can use beaten egg white). Then fold one corner of the pasta to the other to make triangles, carefully pushing out any air from the centre towards the edge before sealing. Next, fold the outer corners of the triangle together and seal by pressing down gently - this part of the cappellacci will essentially have 4 layers of pasta dough, so pressing to squash the dough and keep the shape of the cappellacci also serves to make sure it's not too thick and chewy. Let the cappellacci rest and dry out a little (up to an hour) on a well-floured board or cloth before cooking. Cook the cappellacci in a pot of boiling water salted with a teaspoon of salt, until they begin to float, around 6 minutes. In the meantime, prepare the sauce by melting the butter in a skillet over medium heat and letting it turn a caramel brown colour. Add the sage leaves and let them infuse in the butter. Add a ladle of the water that the cappellacci are cooking in and whisk to create an emulsion. When the cappellacci are ready, remove them with a slotted spoon and place in the sauce, gently coating them. Serve with some grated Parmesan cheese.