These "hats" are a classic dish in Ferrara, where you'll find them filled with a range of different things, from meat to vegetables. In this version, the toasted flavor of the butter and the herbal quality of the sage in the sauce really bring out the nuttiness of the parmesan and butternut squash in the filling.
Ingredients
Makes 4 servings
Make filling while dough stands:
Step 1
Preheat oven to 425°F with rack in middle.
Step 2
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:
Step 3
Quarter dough. Cover 3 pieces with plastic wrap. Pat out remaining piece into a flat rectangle; dust with flour.
Step 4
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.
Step 5
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.)
Step 6
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 morecappellacciwith remaining pieces of dough and remaining filling, transferring to kitchen towel.
Cook cappellacci and make sauce:
Step 7
Cookcappellacci在一个意大利面壶沸腾盐水(2表poons salt for 4 quarts water) until al dente, 6 to 8 minutes. Gently drain pasta.
Step 8
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.
Step 9
Servecappellacciwith sauce.
How would you rate Butternut Squash Cappellacci with Sage Brown Butter?
Leave a Review
Reviews (6)
Back to TopFantastic pasta -- I only gave it three forks because I made an improvement with the frozen leftovers -- yep, just toss those suckers on a baking sheet in the freezer, and bag when they harden, pull them out when you're ready for a tasty supper -- an impromptu parmeggiano cream sauce. Added a generous glug of cream to the butter, and grated parm on top then stirred the pasta in the sauce. Delish (if rich!) ps.Disregard the stove top stuffing review, it's probably the sage that threw them for a loop...
ejja
Chicago, IL
12/3/2009
Absolutely delicious!
Anonymous
syracuse, ny
11/7/2008
I'm glad I'm one of the first to review this recipe so that my fork rating may actually have an effect on those of you considering this recipe. People...please, do not waste your time. This dish is fairly time consuming and the pay-off just isn't there. The filling in the capellacci tastes little like butternut squash and a great deal like mushy stove top stuffing flavored with parmesan cheese. Really...it's very similar. And the brown butter sauce just doesn't support the pasta. Plain old extra virgin olive oil would do just as well and take a lot less of your time. That being said, I don't think that such a substitute could save the base cappellacci. If you want to do a stuffed pasta, just stick with classic ravioli and tomato sauce. If I save just one person from wasting 2 hours of their day or night by writing this review, it will be worth it. Please...look for a different recipe. Hopefully you will find something more worth your time.
rtaormina
Philadelphia, PA
10/11/2008
I have been wanting to make this ever since I spent some time in Ferrara, Italy several years ago. It was exactly the flavor that I was looking for. I used store bought wonton wrappers and they were very tender and perfect.My family loved this. I will definately be making these again.
tlzeuske
Middleton,Wi
6/29/2008
Used store-bought butternut ravioli--good dish. To the cook in Asheville...The pasta procedure is in a link in the recipe. :)
Anonymous
spokane
4/9/2008
Who forgot to put the pasta dough procedure in the recipe? As a professional line cook not a problem for me. Other wise I love this recipe. Butternut is a favorite food.
Doclove
Asheville,NC
4/2/2008
See Related Recipes and Cooking Tips
-
25 Pasta Recipes for Summer Squash, Winter Squash, and Everything in Between
Between butternut squash forming a silky sauce or chunks of delicata providing a bite to longer noodles, it's a gourd time to be a pasta lover. -
Our 51 Best Sage Recipes
Essential at Thanksgiving, fragrant sage also plays well with cocktails, soups, pork braises, and more.
