Pumpkin and Ricotta Cappelletti

Instructions

1. Start by placing the two types of flour in a mound on a work surface and making a well in the center.

   

2. Add the oil and water to the center. Sprinkle with a pinch of salt.

   

3. Work the dough until the flours absorb all the water.

   

4. Once you have a compact and smooth dough, wrap it in plastic wrap and let it rest for about 30 minutes, which is the time needed to prepare the filling.

   

5. Clean the pumpkin, removing the peel and inner seeds. Cut it into thin pieces. Steam it for about 10–15 minutes, until soft.

   

6. Meanwhile, place the almonds in a mixer or food processor.

   

7. Grind them finely.

   

8. When the pumpkin is cooked, let it cool slightly and place it in a mixer, food processor, or use an immersion blender to make a purée. If you do not have any of these appliances, mash it well with a fork in a large bowl.

   

9. In a food processor, place the nutritional yeast flakes, rosemary, and ground nutmeg. Blend everything until the ingredients are uniform.

   

10. Add the ground almonds to the bowl with the pumpkin.

    

11. Add the dairy or vegan ricotta, a pinch of salt, and black pepper to taste.

    

12. Gradually add breadcrumbs until you have a filling that can be handled with your hands. Taste and adjust the salt and pepper if necessary. Set the filling aside.

    

13. Start preparing the pasta. Take the dough, remove the plastic wrap, and place it on a work surface. Roll it out with a rolling pin until it is about 1 mm thick. If you have a pasta machine, even better: divide the dough into 4 parts and pass it first through setting 0, then 2, until you reach setting 7 and obtain the desired thickness, about 1 mm.

    

14. Cut wide strips and place a teaspoon of filling in the center, leaving space between each one.

    

15. Fold the other side over and place it on top.

    

16. Gently press around each cappelletti with your hands to remove the air.

    

17. Use a pastry ring to cut half-moon shapes; if you do not have one, a knife will work. You can also make them triangular, with the pointed part facing upward.

    

18. Take them one by one and, using a pastry brush or your fingertip, moisten one edge with a little water.

    

19. Fold it, keeping the belly of the filling facing outward.

    

20. Close it by placing the slightly moistened part as the seal, pressing lightly with your fingertips so the edges are well joined.

    

21. Gently fold down the pointed or longer part.

    

22. Arrange them well to shape them, doing all these steps while keeping each cappelletti on your finger. Continue until both the pasta and the filling are finished.

    

23. Place them on a surface dusted with semolina.

    

24. Bring water to a boil in a medium pot, salt it lightly, and add a tablespoon of oil so they do not stick.

    

25. Once the water boils, gently add a few cappelletti at a time. The cooking time is about 3–5 minutes, depending on the size of each one and the thickness of the pasta. Meanwhile, in a nonstick pan, add the oil, sage, nutritional yeast, and a pinch of salt. Add the cappelletti, season them, and let all the ingredients come together.

    

26. Serve immediately, very hot.