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.
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Italian Translation: Cappellacci di Zucca
Region of Origin: Emilia-Romagna
Wine Pairing Suggestion: Barbera or Barolo
Category: First Course [‘Primo’]
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, then finished with butter and sage; it’s a meal that naturally encourages everyone to slow down, linger a little longer, and enjoy another bite.
Why this recipe works: Pumpkin brings natural sweetness, amaretti adds delicate almond notes, and sage butter lets every flavor shine without overpowering the filling.
Ingredients for Pumpkin & Amaretto Cappellacci:
Full measurements in the recipe card below.
- 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
RECOMMENDED KITCHEN TOOLS:
- Medium Mixing Bowl
- Piping Bag (or large ziplock bag alternative)
- Pasta Roller or KitchenAid Stand Mixer & Pasta Attachment
- Square or Round Cutter (~3 inches)
- Large Pot
- Large Sautè Pan (with high sides)
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. Seal and refrigerate for 30 minutes to firm up slightly.
Step 3: prep before you cut & shape.
Set out a small cup of water, semolina flour for dusting, your pasta cutters or molds, your piping bag (or zip-top bag), cutter, and a semolina-dusted baking sheet.
Step 4: Fold the Cappellacci.
Roll out fresh pasta dough into thin sheets. Using a square cutter, cut squares (about 3½ inches wide). Pipe about 1 teaspoon of filling into the center of each round. Dip your fingertip into the small cup of water nearby and lightly moisten the edge of each pasta round before folding. Fold the pasta: Fold each into a triangle, gently pressing out any air pockets before sealing the edges firmly. Wrap the two corners around your fingertip, overlapping them slightly, then press together to form the classic cappellacci "hat". Arrange the finished cappellacci on a baking sheet lightly dusted with semolina flour while you shape the remaining pasta.
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.
- Alternate Sauce Options: for a richer variation, drizzle with browned butter, or serve with a delicate cream sauce.
- Pair with a bold glass of Barolo (see my full Italian Red Wine Guide here!)
La Vita, Simplified:
Pasta Favorite: The Mercato Atlas 150 Pasta Roller is a timeless classic that gives you complete control over thickness and creates beautifully even pasta sheets.
Make Ahead: Freeze freshly cut or shaped pasta by arranging in a single layer on a baking tray lined with parchment paper, then freeze for about 45–60 minutes. Transfer to a freezer bag. Cook directly from frozen—it keeps beautifully for up to 3 months.
Pasta Favorite: A fluted pasta wheel creates clean cuts and beautifully finished edges while helping seal stuffed pasta securely.
Cookware Favorite: A pasta pot with an insert makes draining fresh pasta quick and easy while helping protect delicate shapes.
Prep Favorite: A piping bag makes filling stuffed pasta quick and tidy, though a zip-top bag with the corner snipped works beautifully too.
Kitchen Favorite: I love my KitchenAid Stand Mixer with the Pasta Roller Attachment. It rolls smooth, consistent sheets in minutes and makes homemade pasta much more approachable.
PUMPKIN & AMARETTO CAPPELLACCI
Equipment
- Medium Mixing Bowl
- Piping Bag or large ziplock bag alternative
- Pasta Roller or KitchenAid Stand Mixer & Pasta Attachment
- Square Cutter about 3 inches
- Large Pot
- Large Sautè Pan
Ingredients
Fresh Egg Pasta:
- 2 Batches Fresh Pasta 101 Recipe - see Fresh Pasta 101 recipe below
Filling:
- 1 15 oz can Pumpkin Puree
- ⅔ cup Parmesan Cheese, grated - 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
Make the Filling:
- Mix the filling. In a medium bowl, combine the pumpkin puree, parmesan cheese, 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 large zip-lock bag). Seal and refrigerate for 30 minutes to firm up slightly.
Roll & Shape the Pasta:
- Before You Begin: Set out a small cup of water, semolina flour for dusting, your pasta cutters or molds, your piping bag (or zip-top bag), cutter, and a semolina-dusted baking sheet.
- While you're shaping the pasta, bring 4–5 quarts (16–20 cups) water + 1½ Tbsp sea salt to a rolling boil in a large pot, if you plan to cook it immediately.
- Roll out fresh pasta dough into thin sheets.
- Using a square cutter, cut squares (about 3 inches wide). Pipe about 1 teaspoon of filling into the center of each square.
- Dip your fingertip into the small cup of water nearby and lightly moisten the edge of each pasta square before folding.
- Fold the pasta: Fold each into a triangle, gently pressing out any air pockets before sealing the edges firmly.Bring the two corners together and press them firmly to create the classic cappellacci "hat" shape.Arrange the finished cappellacci on a baking sheet lightly dusted with semolina flour as you continue shaping the remaining pasta.
Cook, Finish, & Serve:
- Add cappellacci to boiling salted water, and cook for 3 minutes, or until they float to the surface.
- Make the sauce. While the pasta cooks, melt butter in a large saute 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 Note & Special Instructions:
- Freeze freshly cut or shaped pasta in a single layer until firm, then transfer to freezer bags. Cook directly from frozen—it keeps beautifully for up to 3 months.
- Michelle’s Kitchen Recommendations:
- Continue your Fresh Pasta Journey:
🍝 Continue your Fresh Pasta Journey:
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