Photograph of the finished Cappellacci di zucca

Italy · Bánh gối nhân bí đỏ Cappellacci

Cappellacci di zucca

1 hr 40 min Hands-on time + 30 min waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 11.3 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Pumpkin Pumpkin 14.1 oz
  • Photograph of Parmigiano cheese Parmigiano cheese 3.5 oz
  • Photograph of Nutmeg Nutmeg 2 g
  • Photograph of Unsalted butter Unsalted butter 2.8 oz
  • Photograph of Sage leaves Sage leaves 0.3 oz
  • Photograph of Semolina flour Semolina flour 1.4 oz

Method

  1. 1 Bake whole pumpkin slices at 190 degrees for 35 minutes to remove excess moisture; boiled pumpkin will make the filling soggy and runny when the dumplings are cooked.
  2. 2 Mash the pumpkin with parmigiano, nutmeg, and a pinch of salt, then let it cool completely.
  3. 3 Knead the flour with the eggs for 10 minutes, cover and let rest for 30 minutes, then roll out to a thickness of 1 mm and sprinkle with semolina.
  4. 4 Cut out a 7 cm square, place the filling inside, fold diagonally into a triangle, then twist the two ends together to form a hat shape.
  5. 5 Boil for 3 minutes in salted boiling water, then transfer to a pan with unsalted butter and sage leaves and cook until the butter turns a chestnut brown.

With an appliance

  • Air fryer 1 hr

    Replace step 1: bake the pumpkin slices in an air fryer at 180 degrees for 22 minutes, flipping at the 15th minute to ensure the pumpkin is cooked through and dry; keep step 2 as is and mash the pumpkin while it's still hot before letting it cool.

Start cooking