Cappellacci
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 1 tbsp olive oil
- 1 lb fresh butternut squash, roasted and pureed
- 4 oz fresh ricotta cheese
- 2 oz grated Parmigiano-Reggiano
- 1 tsp fresh sage, finely minced
- 0.5 tsp freshly grated nutmeg
- 0.25 tsp sea salt
- 0.125 tsp black pepper
- 8 tbsp brown butter
- 3 fresh sage leaves
- 2 tbsp crispy sage oil
- 1 oz shaved Parmigiano-Reggiano for garnish
Instructions
- Make the pasta dough by mounding flour on a clean work surface, creating a well in the center. Add eggs and olive oil to the well. Using a fork, gently beat the eggs and begin incorporating flour from the inner walls of the well until a shaggy dough forms. Knead by hand for 8-10 minutes until smooth and elastic, adding flour in 1 tbsp increments if damp. Wrap in plastic and rest at room temperature for 20 minutes.
- Prepare the filling by combining roasted butternut squash puree, ricotta, grated Parmigiano-Reggiano, minced sage, nutmeg, salt, and black pepper in a bowl. Mix until completely combined and adjust seasoning. Transfer to a piping bag fitted with a small round tip.
- Roll out dough using a pasta machine, working through settings 1-6 until the sheet is thin enough to see your hand through it. Lay the sheet on a lightly floured surface. Using a 3-inch round cutter, cut 16 circles from the dough, re-rolling scraps as needed.
- Fill each circle by piping 1 tbsp of filling into the center of each pasta round. Fold in half into a half-moon shape and press edges firmly to seal. Then fold the two pointed ends toward each other and press to seal, creating the characteristic hat shape. Arrange on a parchment-lined baking sheet and cover loosely with plastic while you work.
- Bring a large pot of salted water (10g salt per liter) to a rolling boil. Working in batches of 8, gently drop cappellacci into the water. Stir gently to prevent sticking. Cook for 3-4 minutes until they float to the surface and hold their float for 30 seconds. Remove with a slotted spoon to a warm bowl.
- While cappellacci cook, melt butter in a small saucepan over medium-high heat. Continue cooking, swirling occasionally, until the milk solids turn deep golden brown and smell nutty, about 4-5 minutes. Add 3 fresh sage leaves and cook for 30 more seconds until crispy. Remove from heat.
- Plate cappellacci in shallow bowls, drizzle generously with brown butter and sage, finish with sage oil, shaved Parmigiano-Reggiano, and a pinch of black pepper. Serve immediately.
Inspired by Josh Gale’s winning cappellacci. This is a plausible recreation, not the chef’s original recipe.