Cappellacci with sweet squash (Cappellacci con la zucca) from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 145) by Lynne Rossetto Kasper

  • sage
  • nutmeg
  • butternut squash
  • sweet potatoes
  • eggs
  • all-purpose flour
  • Parmigiano Reggiano cheese
  • EYB Comments

    See recipe for a variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for a variation.

  • ashallen on July 27, 2019

    I made the mistake of picking this recipe for my first attempt at making stuffed pasta - it exceeded my skill set! The shape isn't as straightforward to form as a ravioli. Also, I didn't roll the pasta thin enough to account for the many overlapping layers in the cappellaci and there were chewy bits after cooking (even after cooking for longer than recommended in the recipe). They also had a higher squash-to-pasta ratio than I'd hoped for. The butternut squash-sweet potato filling is very good, however. The leftover filling froze well and worked great in raviolis I made weeks after trying the cappellacci.

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