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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


  • 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
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At A Glance

  • Serves 6 people

Featured in

May 2010

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