Cappellacci butter and sage

Description

Cappellacci di Zucca Ferraresi were mentioned for the first time in recipe books dating back to the Renaissance period when these delicacies were prepared for members of the Este family.
The ingredients today are exactly the same as all that time ago except perhaps for the fact that cooks used to add spices like ginger or pepper that were in common use at that time but are not so popular nowadays.
Tradition would have it that the word in dialect (caplaz) comes from their vague resemblance to the shape of straw hats worn by local peasants.

Recipe

Begin by preparing the pumpkin. Cut it into pieces, remove the seeds and the filaments and bake it in the oven for 20 minutes, at 170 degrees.
Meanwhile, start making the pasta dough. Pour the flour onto a work surface and make
a volcano in the center. Crack 4 eggs into the well and stir with a fork to combine.
Once the eggs are mixed into the flour, use your hands to knead the dough until it becomes smooth and elastic (about 10 minutes).
Wrap the dough in cling wrap and let it rest for at least 30 minutes.

Then, with the cooked pumpkin make a purea and then mix it with Parmigiano Reggiano cheese,
salt, and nutmeg. Transfer to a piping bag (or using a tablespoon and a fork).

Unwrap the dough and flatten it till 2mm thick with a rolling pin. Pipe a small amount of filling (around a teaspoon) making lines leaving (each cappellaccio should be about 4-7cm)
Now cut the dough into stripes and squares.
Fold each square diagonally to create a triangle, carefully pressing together to remove any air bubbles. Bring the two widest corners of the triangle together to create the ‘priest hat’ shape.
Bring a large pot of salted water to a rolling boil. Add the Cappellacci and cook until they start to float. Drain them and transfer them to a saucepan. Use the sauce you prefer and enjoy your Cappellacci!

TO SERVE
Either use butter & sage sauce or ragù Bolognese, both are very delicious.
One more delicate the other one with an explosion of flavor (sweet & salty as a perfect combination).