Cappellacci di Zucca

Butternut squash Cappellacci
pinit View Gallery 15 photos

Description: This shape gets its name from floppy hats that were worn in the region. Zucca in this context for the cappellacci can be any winter squash. Often you will find pumpkin or butternut squash.

Dough: Semolina Egg Pasta Dough

Region: Emilia-Romagna

Traditional Sauce: Meaty ragu and now often with browned butter.

This recipe yields 4 dozen cappellacci.

Cappellacci di Zucca

Prep Time 30 mins Cook Time 1 hr Total Time 1 hr 30 mins
Servings: 4
Best Season: Fall


A large and savory pumpkin filled pasta. 





  1. Make the pasta dough

    Using a large bowl and forming the flour into a well, crack in the eggs and slowly bring together. If the dough seems dry add more water. Knead for around 10 minutes or until the dough is elastic and smooth. Cover and let rest in the fridge for 30 minutes.

    Eggs are not all created equal and have different weights. Try to aim for 60% hydration for this dough. This means for 200 grams of flour aim for 120 grams of eggs. If your eggs are on the smaller size you can use water to bring it up to the 120 grams.
  2. Roast the squash

    Carefully cut the squash in half and remove the seeds. Score and drizzle with olive oil. Rub with a clove of garlic and season with salt and pepper. 

    Roast at 410 for 45 minutes or until tender. 

  3. Prepare the filling

    Using a ricer or potato masher mash the squash. Mix in the cheese, salt, pepper and a dash of nutmeg. 

    Some squash can be more watery than others. If your squash is watery you can put it through a sieve or light press on a potato ricer to release the water before ricing. If it is still too watery you can add more cheese or breadcrumbs to absorb the liquid. It is critical that the mixture is not too wet. If it is, the cappellacci will get too wet and rip when folding or resting.
  4. Roll out the dough

    Remove the dough from the fridge. Cut a section of the dough and keep the other wrapped to avoid it from drying out. Lightly dust the dough and your surface area with flour. Starting with the thickest setting of your pasta press, run the dough through. Move down 1 size every 2 times of passing the dough. Roll to 1mm.   

  5. Shape the cappellacci

    Cut the pasta dough into 2.5 inch (~7cm) squares. Place a teaspoon of filling into the center of each square. Fold to form a triangle, press to seal, then bring the 2 ends together.  

    Allow to dry for at least 15 minutes. 

    See photo gallery for more detailed pictures on shaping.
  6. Cooking

    Boil the cappellacci in salted water for 4 minutes from fresh or 6 minutes from frozen. 

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