Cappellacci of Pumpkin (Romagna style) by Giorgia Lagosti

Cappellacci of Pumpkin (Romagna style) 

For this first course we recommend our Fiaba, fruity and savory white wine, blend of Chardonnay and Rebola. In our opinion, perfect to pair and rebalance the sweet taste given by the pumpkin.

INGREDIENTS for the filling (for 8 people)

  • 600 grams of baked and pureed pumpkin
  • 100 grams of grated Parmigiano Reggiano
  • whole sea salt
  • ground pepper at the moment
  • breadcrumbs (only if necessary … if the pumpkin was very watery)
  • some grated nutmeg


  • 250 grams of flour 0
  • 150 grams of durum wheat semolina
  • 4 large organic eggs (or 5 small ones)

PREPARATION for the filling

Add the Parmesan, nutmeg, salt and pepper to the pumpkin. Mix carefully: the mixture must be dry. If it is too soft, add a little breadcrumbs.


Mix all ingredients on the cutting board, work vigorously, wrap in the foil and allow to rest for at least an hour. Then pull the dough not too thin and cut out squares of 6×6 cm. Place a stuffing hazelnut in the center. Close in triangle and close with cappelletto. Cook the cappelllacci 3/4 minutes in boiling salted water and toss them in a pan with melted butter (also excellent with a few leaves of sage or thyme) and complete with Parmesan and nutmeg. Serve immediately.