Cappellacci with ragù

Ingredients for the pastry:

-450g(15.87 oz) of flour

-5 medium eggs

Ingredients for the stuffing:

-350g(12.35 oz) of yellow pumpkin (already cooked)

-200g(7.05 oz) of pamesan cheese

-1 sprig of parsley

-5g(0.18 oz) of nutmeg

Preparation:
1) First prepare the filling by mixing everything, the pumpkin, 1 egg, the pamesan cheese, the nutmeg and the parsley.

2) Prepare the pastry by mixing the flour with the eggs, first with a fork and then with your hands. If the dough is too hard add a little water, if it is too soft add a little flour. Initially made a ball, crushed then and spread out with a rolling pin until becomes like you see in my photo. With a roller, cut squares.

3) Fill each sheet of pasta sheet with the cappellacci filling. Fold each square in half, fold the corner in half and then turn it over and stick the 2 outer corners together.

4) Boil 3 liters of water in a large saucepan.

5) Place all the cappellacci in 2 large pots.
6) When the water begins to boil, add 2 tablespoons of salt and then start putting the cappellacci one by one. Cook for 4 minutes, if you want them more cooked 5 or 6 minutes. Take them out of the pot with a skimmer and put them in a large bowl together with the ragù. (see my ragù recipe) 🙂

Buon Appetito!!