PUMPKIN CAPPELLACCI
FOR THE PASTA: Mix the flour with 3 eggs and a pinch of salt in a large bowl, and knead until the dough is even. Cover with a clean towel and let rest...
Provided by Redazione Web
Categories pasta
Time 1m
Yield 6
Number Of Ingredients 9
Steps:
- FOR THE PASTA: Mix the flour with 3 eggs and a pinch of salt in a large bowl, and knead until the dough is even. Cover with a clean towel and let rest for 30 minutes.
- FOR THE FILLING: Preheat the oven to 300°F. Keeping the skin on, cut the pumpkin into 1/2" slices. Arrange the slices on a baking tray lined with parchment paper. Top with a drizzle of oil and salt, and bake for 30 minutes. Remove the skin. In a bowl, mash the pumpkin and combine with the grated Parmigiano, 1 egg and 1 pinch nutmeg.
- FOR THE RAVIOLI: Bring a pot of salted water to a boil. Roll out the dough until it's paper thin and cut into 3" squares. Place the filling on top of the squares and seal them closed like tortellini. Cook in the boiling water for 2 minutes, drain and place in a serving bowl.
- Melt 3/4 stick butter in a skillet with 8 sage leaves to make the sauce. Pour the sauce over the cappellacci and top with the grated Parmigiano. Good to know Cappellacci can also be filled with butternut squash or topped with meat ragù.
PUMPKIN RAVIOLI WITH SAGE-BROWN BUTTER SAUCE
Pumpkin-filled ravioli with a sage and brown butter sauce.
Provided by Fatima Rivera
Categories Pasta and Noodles Pasta by Shape Recipes Ravioli Recipes
Time 1h55m
Yield 8
Number Of Ingredients 16
Steps:
- Combine flour, eggs, and salt in the bowl of a food processor; pulse until dough holds together. Transfer to a clean work surface and knead until smooth, about 10 minutes. If dough feels too dry, add water, a little at a time, and continue kneading. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Wash pumpkin, slice into 8 pieces, and discard seeds. Transfer pumpkin slices to the prepared baking sheet and cover with another sheet of foil to create a steaming pouch.
- Cook pumpkin in the preheated oven until tender, about 30 minutes. Remove and let cool.
- While pumpkin is cooling, heat oil in a small pan over medium heat. Add onion and sage; cook and stir until onion is soft and translucent, about 5 minutes. Remove from heat.
- Scoop pumpkin flesh out of the skin and into a stand mixer. Add onion mixture and heavy cream; beat for a bit until mixture cools down. Mix in egg, salt, and pepper; set filling aside.
- Lightly flour a work surface. Remove pasta dough from the refrigerator and divide into 8 equal portions. Shape each portion into an oval-shaped flat disc. Run each disc through a pasta roller until it reaches the desired thickness and you have 8 long sheets of pasta. Lightly dust each sheet with flour.
- Lay one sheet of pasta on your work surface. Drop tablespoonfuls of filling for each ravioli evenly down the length of the sheet, then lay a second sheet of pasta on top. Use your fingers to press down and seal the pasta around each bit of filling, and cut ravioli with a pasta cutter or round glass. Repeat three more times with remaining 6 sheets of pasta and filling.
- Bring a large pot of lightly salted water to a boil. Cook ravioli in batches in the boiling water until tender yet firm to the bite, 3 to 5 minutes per batch.
- Meanwhile, heat butter and sage for sauce in a large saucepan over medium heat. Bring to a simmer and cook, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Be careful not to burn it. Season with salt and pepper. Add cooked ravioli to the sauce and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 373.6 calories, Carbohydrate 41.8 g, Cholesterol 151.1 mg, Fat 18.3 g, Fiber 1.6 g, Protein 10.7 g, SaturatedFat 9.5 g, Sodium 751.7 mg, Sugar 1.2 g
PUMPKIN CAPPELLACCI WITH SAGE BROWN BUTTER
Serve guests an unforgettable meal of freshly made pasta and tender pumpkin chunks with this recipe from chef Gabe Thompson.
Provided by Martha Stewart
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Place pumpkin in a roasting pan; rub cut sides with 3 tablespoons butter and place one sage leaf in the cavity of each pumpkin quarter; season with salt and pepper. Cover pan with parchment paper-lined aluminum foil. Transfer to oven and bake until pumpkin flesh is easily pierced with a fork, about 1 hour.
- Remove from oven and discard foil. Let pumpkin stand until cool enough to handle. Discard sage leaves. Using a spoon, scoop out pumpkin flesh and transfer to a large bowl; discard skin. Using a fork, mash pumpkin until smooth; add mascarpone, Parmesan, and olive oil. Season with salt and pepper; stir to combine. Set filling aside.
- Divide pasta dough into 4 equal pieces. Set the rollers of a hand-crank or electric pasta machine at their widest opening. Working with one piece at a time (and keeping the remaining pieces covered with plastic wrap), generously flour dough and run it through the pasta machine. Dust dough again with flour and fold into thirds like a letter. Run dough through pasta machine again. Repeat process 2 to 3 more times until smooth.
- Now change the rollers of the pasta machine to the next decreasing setting, and roll out the dough once without folding. Keep rolling the sheet through the machine on decreasing settings until you have rolled it through the second to last setting. Transfer pasta to a lightly floured baking sheet and cover with plastic wrap. Repeat process with remaining pieces of dough.
- Working with one pasta sheet at a time, cut into 3-by 3-inch squares. Place 1 tablespoon pumpkin filling toward the middle of the top half of each square. Using a wet pastry brush, brush edges of pasta to moisten. Fold bottom half of square over filling. Press air out and pinch dough together, working from the middle outwards to remove any air pockets. Seal edges with the ends of the tines of a fork; fold edges over filling and pinch together. Transfer cappellacci to a lightly floured baking sheet as you work.
- Bring a large pot of water to a boil; generously salt water and return to a boil. Working in batches, add cappellacci; cook until tender, 5 to 6 minutes. Drain, reserving 1/4 cup pasta cooking liquid.
- Meanwhile, tear remaining 6 sage leaves into small pieces. Heat 4 tablespoons butter and torn sage in a large skillet over medium high heat until aromatic and browned, taking care not to burn, about 3 minutes.
- Reduce heat to low and add reserved pasta cooking liquid to skillet along with remaining 4 tablespoons butter; cook, stirring, until butter is emulsified. Add cappellacci to skillet and gently stir to combine. Serve in warmed bowls sprinkled with Pecorino Romano.
More about "pumpkin cappellacci with sage brown butter recipes"
CAPPELLACCI WITH SAGE & BUTTER SAUCE VIDEO - JAMIE OLIVER
From jamieoliver.com
EASY PUMPKIN GNOCCHI WITH SAGE BUTTER SAUCE
From recipetineats.com
SAGE BUTTER PUMPKIN CHEESE RAVIOLI. - HALF BAKED …
From halfbakedharvest.com
PUMPKIN CAPPELLACCI WITH SAGE BROWNED BUTTER RECIPE
From gourmettraveller.com.au
THANKSGIVING COOKIE RECIPES EVERYONE WILL WANT TO GOBBLE UP
From inmamamaggieskitchen.com
PASTA WITH PUMPKIN BROWN BUTTER SAUCE - FOOD & WINE
From foodandwine.com
18 BEST SAGE RECIPES TO USE THE FRAGRANT HERB IN COOKING
From thepioneerwoman.com
PUMPKIN RAVIOLI WITH SAGE BROWN BUTTER SAUCE RECIPE
From cucinabyelena.com
PUMPKIN CAPPELLACCI WITH SAGE BROWNED BUTTER - 9KITCHEN
From kitchen.nine.com.au
PUMPKIN CAPPELLACCI: THE ORIGINAL RECIPE FROM FERRARA TO …
From winedharma.com
CAPPELLACCI DI ZUCCA – PUMPKIN RAVIOLI FROM FERRARA, ITALY
From honestcooking.com
FROM FERRARA. PUMPKIN CAPPELLACCI PASTA - TORTELLINI&CO
From tortelliniandco.com
PUMPKIN CAPPELLACCI WITH SAGE BROWN BUTTER ⎢MARTHA …
From youtube.com
QUICK SAGE BROWN BUTTER SAUCE FOR BUTTERNUT SQUASH RAVIOLI: COZY …
From powellfamilycooking.com
CAPPELLACCI DI ZUCCA (PUMPKIN-STUFFED PASTA) | WINE …
From wineenthusiast.com
SIMPLE PUMPKIN RISOTTO NO-STIR | COOK.ME RECIPE - COOK.ME
From cook.me
CAPPELLACCI WITH PUMPKIN AND SAFFRON FILLING. GOLD FROM …
From a-modo-mio.com
SAGE BROWN BUTTER PUMPKIN PASTA ALFREDO. - HALF BAKED …
From halfbakedharvest.com
PUMPKIN CAPPELLACCI WITH SAGE BROWN BUTTER RECIPES
From tfrecipes.com
PUMPKIN LASAGNA WITH BROWN BUTTER SAGE CREAM SAUCE
From homemadeitaliancooking.com
17 OF OUR BEST THANKSGIVING RECIPES THAT USE NO MORE THAN 5 …
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love