Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Pumpkin cappellacci with sage browned butter


You'll need

1 butternut pumpkin (about 1kg), halved lengthways For brushing: olive oil 80 gm parmesan, finely grated, plus extra to serve 1 tbsp plain flour, plus extra for dusting Pinch finely grated nutmeg 1 quantity whole-egg pasta dough For brushing: eggwash   Sage browned butter 125 gm cold butter, coarsely chopped ¾ cup (loosely packed) sage leaves

Method

  • 01
  • Preheat oven to 200C. Place pumpkin, cut-side up, in a roasting tray, brush with a little oil, season to taste and roast until tender and caramelised (45 minutes-1 hour). Cool slightly, spoon out flesh (discard skin and seeds), place in a sieve placed over a bowl to drain excess liquid (1-2 hours). Transfer to a bowl (discard liquid), add parmesan, flour and nutmeg, season to taste, then mash with a fork to combine. Refrigerate until required.
  • 02
  • Cut pasta into 8cm squares and set aside on a lightly floured tray. Working with one square at a time (and keeping remaining pasta covered), place a tablespoon of pumpkin mixture in the centre and brush edges lightly with eggwash. Fold in half diagonally and press around filling to seal and create a triangle. Brush base points of triangle with eggwash, then fold in to meet one another, pressing together to seal well. Set aside in a single layer on a lightly floured tray and repeat with remaining pasta and pumpkin mixture.
  • 03
  • Cook pasta, in batches, in a large saucepan of boiling salted water until cappellacci float to the surface and are al dente (3-5 minutes). Remove with a slotted spoon and keep warm.
  • 04
  • Meanwhile, for sage browned butter, heat a saucepan over high heat. Add butter and cook until foamy and nut-brown (4-6 minutes). Remove from heat, add sage leaves, stir to combine, then spoon over cappellacci and serve hot with extra parmesan.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Featured in

May 2010

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×