Pumpkin Cappellacci with Sage Brown Butter

Pumpkin Cappellacci
Recipe courtesy of Scorpion Mediterranean Bar & Grill. Visit them at 129 Pedersen Drive, Aurora  |  scorpionchef.ca  or call 905.727.1927

Recipe courtesy of Scorpion Mediterranean Bar & Grill. Visit them at 129 Pedersen Drive, Aurora  |  scorpionchef.ca  or call 905.727.1927

Pumpkin Cappellacci
Yields1 Serving
 1 2lb sugar pumpkin, trimmed, quartered, & cleaned 
 1 stick (1/2 cup) plus 3 tbsp salted butter 
 Coarse salt & freshly ground white pepper 
 10 fresh sage leaves 
 1/2 cup mascarpone cheese 
 1/2 cup fresh grated Parmesan cheese 
 2 tbsp extra-virgin olive oil 
 Pasta Dough or premade pasta dough sheets
 All-purpose flour, for dusting 
 1/2 cup freshly grated Pecorino Romano cheese 
 Amaretto Cookies ground for garnish 
1

Preheat oven to 400 degrees. 

2

Place pumpkin in roasting pan; rub cut sides with 3 tbsp butter & place one sage leaf in cavity of each quarter; season with salt & pepper. Cover pan with parchment -lined aluminum foil. Transfer to oven & bake till flesh is easily pierced with fork (about 1 hr). 

3

Discard foil. Let pumpkin stand till cool enough to handle. Discard sage. Spoon out pumpkin flesh & transfer to large bowl, discarding skin. Mash pumpkin with fork till smooth. Add mascarpone, Parmesan & olive oil. Season with salt & pepper & stir. Set filling aside. 

4

Cut pasta sheets into 3”x3” squares. Place 1 tbsp filling near middle of top 1/2 of each square. Brush edges with water to moisten.

5

Fold bottom 1/2 of square over filling. Press air out & pinch dough together, working from the middle outwards to remove air pockets. Seal edges with the ends of fork tines. Fold edges over filling & pinch together. Transfer cappellacci to lightly floured baking sheet as you work. 

6

In batches, add cappellacci to large pot of generously salted boiling water & cook until tender, (5 to 6 mins). Drain, saving 1/4 cup liquid. 

7

While pasta cooks, tear 6 sage leaves into small pieces. Heat 4 tbsp butter & torn sage in large skillet over medium high heat until aromatic & browned (without burning) about 3 mins.

Category,

Often served around Christmas, Cappellacci has been a favourite in Northern Italy for more than 500 years. Treat your guests to something memorable with this recipe from Chef Marcello Anastasi, Scorpion Mediterranean Bar & Grill.

Ingredients

 1 2lb sugar pumpkin, trimmed, quartered, & cleaned 
 1 stick (1/2 cup) plus 3 tbsp salted butter 
 Coarse salt & freshly ground white pepper 
 10 fresh sage leaves 
 1/2 cup mascarpone cheese 
 1/2 cup fresh grated Parmesan cheese 
 2 tbsp extra-virgin olive oil 
 Pasta Dough or premade pasta dough sheets
 All-purpose flour, for dusting 
 1/2 cup freshly grated Pecorino Romano cheese 
 Amaretto Cookies ground for garnish 

Directions

1

Preheat oven to 400 degrees. 

2

Place pumpkin in roasting pan; rub cut sides with 3 tbsp butter & place one sage leaf in cavity of each quarter; season with salt & pepper. Cover pan with parchment -lined aluminum foil. Transfer to oven & bake till flesh is easily pierced with fork (about 1 hr). 

3

Discard foil. Let pumpkin stand till cool enough to handle. Discard sage. Spoon out pumpkin flesh & transfer to large bowl, discarding skin. Mash pumpkin with fork till smooth. Add mascarpone, Parmesan & olive oil. Season with salt & pepper & stir. Set filling aside. 

4

Cut pasta sheets into 3”x3” squares. Place 1 tbsp filling near middle of top 1/2 of each square. Brush edges with water to moisten.

5

Fold bottom 1/2 of square over filling. Press air out & pinch dough together, working from the middle outwards to remove air pockets. Seal edges with the ends of fork tines. Fold edges over filling & pinch together. Transfer cappellacci to lightly floured baking sheet as you work. 

6

In batches, add cappellacci to large pot of generously salted boiling water & cook until tender, (5 to 6 mins). Drain, saving 1/4 cup liquid. 

7

While pasta cooks, tear 6 sage leaves into small pieces. Heat 4 tbsp butter & torn sage in large skillet over medium high heat until aromatic & browned (without burning) about 3 mins.

Pumpkin Cappellacci with Sage Brown Butter

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