Cappelletti, Courge Et Sauce Gorgonzola Recipe
Delight in our cappelletti stuffed with savory squash, elegantly drizzled with a rich gorgonzola sauce for a comforting Italian experience.
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Ingredients
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Cappelletti Ingredients
Method
Cappelletti Preparation
- 1
Make the Dough
In a mixing bowl, combine the flour and eggs. Knead until a smooth dough forms. Wrap in plastic wrap and let it rest for 30 minutes.
- 2
Prepare the Filling
In a bowl, mix pumpkin puree, ricotta cheese, grated Parmesan, nutmeg, and salt until well combined.
- 3
Roll Out the Dough
Divide the dough into two pieces. Roll out each piece into thin sheets using a pasta machine or a rolling pin.
- 4
Shape the Cappelletti
Cut the dough into squares. Place a small amount of filling in the center of each square. Fold and pinch the edges to seal, forming a hat shape.
- 5
Cook the Cappelletti
In a large pot of boiling salted water, cook the cappelletti for 3-4 minutes or until they float to the top. Drain and set aside.
