DELICA PUMPKIN CAPPELLACCI WITH STEVIE PARLE, PASTAIO

FRESH PUMPKIN PASTA

Ingredients

For the pasta dough:

450g 00 Flour
100g Semolina
6 Eggs

For the filling:

500g Delica Pumpkin
2 Garlic Cloves
2 Peeled Tomatoes
Olive Oil
A handful of Marjoram
A handful of Sage
A sprinkle of Dried Chilli
A small piece of Cinnamon Stick
150g Fresh Ricotta
2 tbsp Parmesan (plus more to serve)
100g Butter

Method

First, make the pasta dough.

1. Pour the two flours onto a table top and make a well in the middle. Add the eggs and work them into the flour with a fork. It will create a lumpy mixture – knead with your hands until you have a smooth, glossy ball.

Now onto the filling.

2. Preheat the oven to 220°C. Peel the squash, then cut into wedges and place in a roasting tray. Add the garlic, tomatoes, cinnamon, marjoram dried chilli and olive oil. Mix well and season with salt and pepper.

3. Scrunch up some greaseproof paper into a tight ball and rinse under the tap to soften, unfurl and tuck gently around the squash so it steams slightly as it roasts. Roast in a hot oven for about 40 minutes until browned and soft.

4. Once cooked, mash up the Delica roughly and leave to cool. Add ricotta and parmesan to the pumpkin, taste and adjust seasoning. Put the pumpkin mixture into a piping bag.

5. Roll out the dough using a pasta roller, slowly decreasing the thickness and folding and re rolling until you have a glossy sheet of pasta. It should be thin enough that the sheet is slightly transparent. Cut the dough into 15cm squares and pipe a little of the filling into the middle of each square.

6. Fold corner to corner so you have a triangle shaped parcel then pull the two ends of the base of the triangle together to make a little ‘hat’.

7. When ready to eat, boil the pasta for a few minutes until soft in salted water. Melt the butter in a pan and fry the sage until crispy in a little olive oil. Toss the pasta in the butter and plate up. Top with sage and a little grated parmesan.