Cappellacci with pumpkin
Instructions
Bake the pumpkin.
Pass it through a sieve and put it in a bowl.
Combine the egg, parmesan, salt and nutmeg.
Mix the dough.
With the flour and eggs make a browse.
When dry, cut wide strips of 8-9 cm, then cut the strips into squares.
At the center of each square place a knob of filling, fold the dough to form a tortello and crush the edges making them join.
Cook for 5 minutes in cappellacci salt water and drizzle with melted butter.
Ingredients and dosing for 4 persons
- For the dough:
- 420 g of white flour
- 4 eggs
- For the filling:
- 1500 g of pumpkin
- 100 g of butter
- 3 tablespoons of grated parmesan cheese
- 1 egg
- Nutmeg
- Breadcrumbs
- Salt