Cappellacci di Zucca Ferraresi
Cappellacci di Zucca are the signature first course of Ferrara: large hat-shaped ravioli filled with violina squash, Parmigiano Reggiano, and nutmeg. The sweet and dry Ferrarese squash creates the perfect filling.
A Renaissance dish, it was already present at the Este court in the 15th century.
Preparation
- 1
Bake the squash in the oven at 180°C for 40 minutes. Scoop out the flesh and let it dry.
- 2
Mix the squash flesh with Parmigiano Reggiano and nutmeg.
- 3
Prepare the pasta dough with flour and eggs, roll it out thin.
- 4
Cut 8 cm squares, fill them, and close into triangles, then fold the corners to form the 'hat'.
- 5
Cook in salted water for 4-5 minutes.
- 6
Dress with sage-infused melted butter and Parmigiano Reggiano.
- 7
The squash must be very dry: if it's too watery, the filling won't hold together. Ferrarese zucca violina is the best choice for this recipe.
Chef's Tips
The squash must be very dry: if it's too watery, the filling won't hold together. Ferrarese zucca violina is the best choice for this recipe.