Pumpkin & Amaretto Cappellacci
This recipe for Pumpkin & Amaretto Cappellacci combines the sweetness of pumpkin with the aromatic crunch of amaretti cookies, creating a filling that’s elegant, comforting, and full of warmth. Tossed in a simple butter-sage sauce, it’s the perfect way to celebrate the flavors of the season — no heavy sauces required.
Italian Translation: Cappellacci di Zucca
Region of Origin: Emilia-Romagna
Wine Pairing Suggestion: Barbera
Category: First Course [‘Primi’]
Michelle’s Cucina
A note from my kitchen to yours.
From Ferrara in Emilia-Romagna comes one of Italy’s most comforting pastas: cappellacci di zucca, the charming “little hats” of fall. Filled with pumpkin, amaretti, and Parmesan, and dressed in a buttery sage sauce, it’s the kind of dish that brings everyone to the table a little slower — and keeps them there a little longer.
What You’ll Need to Make Pumpkin & Amaretto Cappellacci:
- Fresh Egg Pasta – Double Batch (see Fresh Pasta 101 for recipe)
- Filling:
- Pumpkin Puree
- Parmesan Cheese
- Amaretti cookies
- Egg
- Spices: Nutmeg, Salt, Pepper
- Butter & Sage Sauce:
- Unsalted butter
- Sage leaves
Equipment & Tools for Pumpkin & Amaretto Cappellacci:
- Medium Mixing Bowl
- Piping Bag (or large ziplock bag alternative)
- Round Pasta Cutter
- Large Pot
- Large Pan
How to Make Pumpkin & Amaretto Cappellacci:
Step 1: Mix the filling.
In a medium bowl, combine the pumpkin puree, Parmesan, crushed amaretti cookies, egg, nutmeg, salt, and pepper. Stir until smooth and evenly blended.
Step 2: Transfer and chill.
Spoon the mixture into a piping bag (or see “Life Hack” below for a DIY version). Seal and refrigerate for 30 minutes to firm up slightly.
Step 3: Cut and fill.
Roll out fresh pasta dough into thin sheets. Using a round cutter, cut circles (about 2½ inches wide). Pipe a small mound (about 1 teaspoon) of filling in the center of each round.
Step 4: Fold the Cappellacci.
Cut your pasta sheets into 3-inch circles or squares. Spoon a small dollop of filling into the center of each. Dip your pinkie finger into a small cup of water and lightly moisten the edge of the circle before folding the dough over into a half-moon [or half-rectangle] shape. Press out any air pockets and seal firmly. Then bring the corners together to form the classic “hat” shape of cappellacci.
Step 5: Cook the pasta.
Bring a large pot of salted water to a boil. Add cappellacci and cook for 3 minutes, or until they float to the surface.
Step 6: Make the sauce.
While the pasta cooks, melt butter in a large pan over medium heat. Add chopped sage and let it sizzle until aromatic (about 2 minutes).
Step 7: Toss and serve.
Transfer cooked cappellacci directly to the butter-sage pan along with ¼ cup of pasta water. Gently toss to coat until glossy.
How to Serve Pumpkin & Amaretto Cappellacci:
Serve immediately with fresh parmesan cheese, cracked pepper, and a drizzle of olive oil.
- This light butter and sage sauce lets the aromatic pumpkin and almond notes shine. For a twist, try adding a pinch of thyme or rosemary.
- Alternate Sauce Ideas: For a richer variation, drizzle with browned butter, or serve with a delicate cream sauce.
La Vita, Simplified:
- DIY Piping Bag Hack: Spoon your filling into a gallon-size ziplock bag, squeeze the mixture into one corner, twist the top to seal, and snip a small corner off to pipe
- Cappellacci freeze beautifully, so you can enjoy them later without any loss of flavor or texture. After shaping, arrange them in a single layer on a baking tray (lined with parchment) and freeze for about 45–60 minutes, until firm. Then transfer to a zip-top freezer bag or airtight container. They’ll keep well for up to 2 months.
- To cook from frozen, simply drop them straight into boiling salted water and cook for 5–6 minutes, or until they float and the pasta is tender.
PUMPKIN & AMARETTO CAPPELLACCI
Equipment
- Medium Mixing Bowl
- Piping Bag or large ziplock bag alternative
- Square or Round Pasta Cutter
- Large Pot
- Large Pan
Ingredients
Fresh Egg Pasta:
- 2 Batches Fresh Egg Pasta - see Fresh Pasta 101 for recipe (below)
Filling:
- 1 15 oz can Pumpkin Puree
- ⅔ cup Parmesan Cheese - plus more for garnish
- ¼ cup Amaretti Cookies, finely crumbled, - about 8 small cookies
- 1 Egg
- ¼ teaspoon Nutmeg
- ¾ teaspoon Salt
- ¼ teaspoon Pepper
Butter & Sage Sauce:
- 4 Tablespoons Unsalted Butter
- 10 Sage Leaves - roughly chopped
Instructions
- Mix the filling. In a medium bowl, combine the pumpkin puree, Parmesan, crushed amaretti cookies, egg, nutmeg, salt, and pepper. Stir until smooth and evenly blended.
- Transfer and chill. Spoon the mixture into a piping bag (or see “Life Hack” below for a DIY version). Seal and refrigerate for 30 minutes to firm up slightly.
- Cut and fill. Roll out fresh pasta dough into thin sheets. Using a round cutter, cut circles (about 2½ inches wide). Pipe a small mound (about 1 teaspoon) of filling in the center of each round.
- Fold the Cappellacci. Cut your pasta sheets into 3-inch circles or squares. Spoon a small dollop of filling into the center of each. Dip your pinkie finger into a small cup of water and lightly moisten the edge of the circle before folding the dough over into a half-moon [or half-rectangle] shape. Press out any air pockets and seal firmly. Then bring the corners together to form the classic “hat” shape of cappellacci.
- Cook the pasta. Bring a large pot of salted water to a boil. Add cappellacci and cook for 3 minutes, or until they float to the surface.
- Make the sauce. While the pasta cooks, melt butter in a large pan over medium heat. Add chopped sage and let it sizzle until aromatic (about 2 minutes).
- Toss and serve. Transfer cooked cappellacci directly to the butter-sage pan along with ¼ cup of pasta water. Gently toss to coat until glossy.
- Serve immediately with fresh parmesan cheese, cracked pepper, and a drizzle of olive oil.
- Buon Appetito!
Notes
- Serving Tip: This light butter and sage sauce lets the aromatic pumpkin and almond notes shine. For a twist, try adding a pinch of thyme or rosemary.
- Alternate Sauce Ideas: For a richer variation, drizzle with browned butter, or serve with a delicate cream sauce.
- This filling yields about 2 cups, enough for approximately 8 servings of cappellacci (as a primi course). For this quantity, prepare a double batch of the Fresh Pasta 101 dough.
- DIY Piping Bag Hack: Spoon your filling into a gallon-size ziplock bag, squeeze the mixture into one corner, twist the top to seal, and snip a small corner off to pipe.
- Cappellacci freeze beautifully, so you can enjoy them later without any loss of flavor or texture. After shaping, arrange them in a single layer on a baking tray (lined with parchment) and freeze for about 45–60 minutes, until firm. Then transfer to a zip-top freezer bag or airtight container. They’ll keep well for up to 2 months.
- To cook from frozen, simply drop them straight into boiling salted water and cook for 5–6 minutes, or until they float and the pasta is tender.
More Italian Favorites:
Keep the flavors going with these hand-picked recipes from An Italian Kitchen.
SHARE YOUR CREATION!
Tag @AnItalianKitchen and bring your cucina to mine.