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Pumpkin-filled hat-shaped pasta from Ferrara in sage butter showcases Emilian artistry. A vegetarian mediterranean dish with fresh seasonal squash, perfect for a healthy family dinner.
Roast the cubed pumpkin or squash on a baking sheet at 400°F for 30–35 minutes until fully tender and lightly caramelized for maximum flavor.
While the squash cools, prepare fresh pasta dough: mound flour on a clean surface, create a well, and add eggs. Gradually incorporate flour with a fork, knead 10 minutes until smooth, cover, and rest 30 minutes.
Mash roasted squash, then mix with Parmigiano-Reggiano, ricotta, nutmeg, 0.5 tsp salt, and black pepper. Taste and adjust seasoning. The filling should be smooth and not watery.
Roll out the pasta dough thinly (about 1/16 inch). Cut into 3-inch squares. Place 1 small spoonful of filling in the center of each square. Fold diagonally into a triangle, pinch edges to seal, then bring corners together to form a 'hat' shape (cappellacci). Keep covered to prevent drying.
Bring a large pot of salted water to a gentle boil. Cook cappellacci in batches for 3–4 minutes until they float with a slight bite (avoid overcooking). Meanwhile, melt butter over medium heat, add sage leaves, and gently bubble until fragrant but not browned (about 3 minutes). Drain pasta, toss gently in sage butter, and serve immediately with extra Parmigiano-Reggiano.
