Pumpkin Cappellacci

Method

1. Make the pasta dough: create a well with the flour, break two room‑temperature eggs into it, add 20 g of cooked pumpkin pulp (roasted), beat the eggs with the pumpkin, then gradually incorporate the flour. Knead until smooth and let rest, wrapped in plastic, for 30 minutes at room temperature.
2. Prepare the filling: in a bowl place the roasted pumpkin pulp (not too liquid). Add abundant grated Parmigiano Reggiano, crumbled walnuts, salt, pepper, and nutmeg. Mix well. If the mixture is too dry, add an egg. The filling should be compact.
3. Roll out the dough: after resting, flatten the dough ball and roll it out with a rolling pin, stretching and turning to obtain an even, slightly thicker sheet (because the cappellacci are large). Keep the sheet covered so it does not dry out.
4. Cut the sheet into squares.
5. Fill and shape the cappellacci: place a portion of filling in the centre of each square. Fold the square in half to form a rectangle, pressing the edges well to seal. Then bring the two bottom corners together to form the characteristic shape. Make sure no air is trapped inside.
6. Cook the cappellacci in plenty of boiling salted water until they float (cooking time not specified).
7. Meanwhile, prepare the white ragù: sauté a soffritto of celery, carrot and onion, then add minced beef and pork. Cook until the ragù is ready. Add a few sprigs of rosemary.
8. Drain the cappellacci and toss them in the pan with the ragù. Optionally add a little butter to help the sauce bind. Serve with a grind of black pepper and shavings of Parmigiano Reggiano.