Italian Harvest Cappelletti
Dive into the heart of Italy with these handcrafted cappelletti filled with a mouthwatering blend of roasted pumpkin, ricotta cheese, and fresh herbs. Perfect for adorning a flavorful broth or a rich pasta dish, these little pasta hats will transport your taste buds to an autumnal paradise.
ingredients
- 2 cups all-purpose flour
- 2 large eggs
- 1/4 cup water
- 1/2 cup roasted pumpkin puree
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh sage leaves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Broth or pasta sauce, for serving
- Freshly grated Parmesan cheese, for garnish
- Fresh sage leaves, for garnish
steps
- 1.
In a large mixing bowl, combine the flour, eggs, and water. Knead until a smooth dough forms. Cover and let it rest for 30 minutes.
- 2.
In another bowl, mix together the roasted pumpkin puree, ricotta cheese, Parmesan cheese, minced sage, salt, and pepper. Set aside.
- 3.
Roll out the dough on a floured surface until thin. Cut circles of around 2-inch in diameter using a cookie cutter or the rim of a small glass.
- 4.
Place a small spoonful of the pumpkin-ricotta mixture in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges to seal. Bring the two corners of the half-moon together and press to form a small hat shape. Repeat until all the dough and filling are used.
- 5.
Bring a pot of salted water to a boil. Cook the cappelletti for about 3-4 minutes or until they float to the surface. Drain gently.
- 6.
Serve the cappelletti in a warm broth or toss them with your favorite pasta sauce. Garnish with freshly grated Parmesan cheese and sage leaves.
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