Butternut Squash Cappellacci di Zucca

Butternut squash filled homemade pasta served with brown butter, crispy sage and marinara sauce.

Course Pasta

Cuisine Italian

Prep Time 30

Cook Time 25

Total Time 55

Servings

Calories 425

Preheat oven to 400°F/200°C.
Spread the butternut squash onto a large baking sheet. Drizzle with oil, sage, salt and pepper. Mix well and spread into an even layer. Roast for 25 minutes or until they are tender when a fork is inserted. Remove and allow to cool.

On a clean work surface or in a large mixing bowl, make a mound with the flour and create a well in the middle and add the eggs, salt and olive oil.
Using a fork, beat the eggs and oil and begin to incorporate the flour from the inner rim of the mound, making sure the mound stays intact with the other hand. The dough will start to come together. Start to drizzle in 1/3 cup (78 ml) water. You may not use it all, you just need the dough moist enough to come together in a ball. You can use your hands at this point. The dough should stay together, not be dry and not be to sticky to handle. If it’s too dry, add a tiny bit more water, if too wet, a little flour. Knead using the palm of your hand to push away from you, stretching the dough for about 3 minutes on a lightly floured surface until smooth. Rub your hands together to remove any dough that sticks. The dough is ready when it does not stick to your hands or the surface and should be a nice smooth dough.
Once the dough is soft and smooth form it into a ball, wrap it in plastic wrap, making sure it is well wrapped so no areas of the dough dry out. Allow to rest at room temperature. You can also keep it well wrapped refrigerated for up 1 week or freeze for 3 months.

Add the cooled butternut squash to a food processor and puree until smooth. You can also mash it well by hand. Add the mashed squash, ricotta, Parmesan and egg to a bowl. Mix well. Set aside.

Dust your work surface with flour. Cut a ¼ piece of the dough, keep the unused portion of the dough well covered until ready to use. Flatten the piece of dough with your hands into a small rectangle. With your pasta machine on the widest setting (usually 1), pass the dough through 2 or 3 more times increasing the setting by 1 each time, guiding with your hands as it comes out, keeping it flat. If the dough gets sticky, dust with flour. The best thickness is usually setting 2 or 3. Using a pasta/ravioli cutting wheel, cut the dough into 4-inch (10 cm) squares.

Place a small amount of butternut squash mix into the center of each square. Use your finger to lightly wet 1 edge, then fold in half, pressing the edges well to seal. Holding it with the folded side down, take the left and right corners and carefully bring them together. Seal. Place them on a board or sheet pan while to complete the rest. You can see this done in the attached video.
If you want to freeze them, put them in a freezer on something flat (not touching) for 2 hours, then add them to a freezer bag or container. This way they won’t stick together.

To a frying pan, add the butter over medium heat. Once melted and bubbly, add the sage leaves and cook until crispy. Remove and drain onto a towel, reserve the butter.
Bring a large pan of water to a boil.
Once the water is boiling, carefully add the pasta, don’t crowd the pan or they will stick together. As soon as they float, scoop out using a slotted spoon and put into the pan of butter to coat. Transfer them to a serving plate and top with the crispy sage and Parmesan cheese. Serve with a side of tomato pasta sauce.