Pasta Stuffed with Butternut Squash: Served 3 Ways! Recipe & Tutorial

Comforting and delicious, this seasonal pasta dish is sure to become a favorite throughout autumn and winter! When the cold weather arrives, it is common to find pasta stuffed with roasted butternut squash in the northern part of Italy. The towns of Mantova, Cremona and Ferrara all have their own way of preparing their butternut squash stuffed pasta, all different. Note: You can use pumpkin instead of butternut squash. Make sure you taste it after roasting and adjust the sweetness with a little brown sugar. IN THIS VIDEO I show you how to make my personal favorite, the Cappellaci di Zucca from Ferrara, the least sweet of the lot. In this video I cover the A to Z of making Cappellacci di Zucca: ☑️ How to make pasta dough (a thorough video is linked at the end) ☑️ How to make the filling ☑️ How to roll out the dough (covered in linked video) ☑️ How to cut the dough ☑️ How to fold the dough and make the shape ☑️ How to serve this delicious stuffed pasta (3 different ways!) ☑️ How to keep stuffed pasta How to Make/Fold your PASTA DOUGH Covered in this in-depth video: https://youtu.be/wwFL38Tsyas (also linked at end of video above) INGREDIENTS For the pasta I used 3 large eggs and about 300 grams / 10.5 oz of Italian soft wheat flour 00 (all purpose flour works too) - 500g roasted sweet butternut squash, peeled, deseeded and smashed or pureed - 5 heaping tablespoons/100g/3.5 oz of grated 24 month Parmigiano Reggiano, - a good dose (about half of a 1/4 teaspoon) of freshly grated nutmeg, but powdered works too Mix above 3 ingredients and taste. The flavor of the Parmigiano and nutmeg need to come through very clearly - they need to “pop” as my friend Stefanie would say. Add more nutmeg or Parmigiano if needed. Optional ingredients in case you need to adjust the flavors: Add - Salt if the butternut squash is too sweet for your taste - begin with a pinch - Brown sugar if the squash is not sweet and tastes a little dull - begin with a teaspoon - Plain breadcrumbs (GF work well too) if the stuffing is very moist and you don’t plan to eat the pasta soon after making it. Note: A very moist stuffing can seep into the dough and make your pasta soggy and thus, stick to the surface you are placing it on. While dusting the surface can certainly help, having a drier filling is the ideal solution. Keep tasting and adjusting until you really like the taste! Cooking, keeping and freezing instructions are in the above video. HOW TO SERVE In Ferrara you can find these Cappellaci served many ways, below are my favorite 3 ways. Classic with Butter and sage -use whole sage leaves if they are small or thinly sliced larger leaves. For this amount of Cappellacci I used 5-6 medium sized sage leaves, and 4 walnut sized knobs of butter. I melted the butter, added the sage, then poured this over the cooked and drained pasta. Toss gently and sprinkle with freshly grated Grana Padano or Parmigiano-Reggiano cheese. Traditional with a meat sauce - a savory meat sauce made from ground meats and a little tomato sauce. It is very similar to a proper Bolognese meat sauce. Check this channel for a recipe (coming soon). Modern & Elegant with Butter and Traditional Aged Balsamic Vinegar from Modena -use an authentic 12 year-old Traditional Aged Balsamic Vinegar from Modena which has sweet and tangy notes; perfect for this pasta dish. For this amount of Cappellacci I used 4 walnut sized knobs of butter. I melted the butter then poured it over the cooked and drained pasta. Toss gently and plate. Drizzle the authentic Balsamic Vinegar over each plate and sprinkle with freshly grated Parmigiano -Reggiano cheese. Buon Appetito! Music: https://uppbeat.io/t/giulio-fazio/reverie-dete License code: NZGOAB5HO79NME4R ❤️ Show me some LOVE by hitting 👍 LIKE on this video and ✅ Subscribing to my channel. Thank you! FOR MORE: 💚 Website! https://www.taste-of-italy.com 💜 Instagram! https://www.instagram.com/maribel_tasteofItaly 💙 FaceBook! https://www.facebook.com/TasteItalyBologna KEYWORDS HERE