For the pasta dough:

200g type “00” flour

50g semolina

4 egg yolk and 2 whole eggs

For the filling:

500g Mantua pumpkin

80g white onion

Aged Balsamic Vinegar of Modena PGI

2-3 macaroons

40g grated Parmigiano Reggiano PDO

salt

pepper

nutmeg

60g butter

5-4 sage leaves

Mix flour, semolina, egg yolks and eggs to a firm and elastic dough.

Cover it with cling film and store in the fridge for 20 minutes.

Peel the pumpkin and dice its flesh.

Slice the onion and sautée it with the pumpkin and a knob of butter, cook for about 15-20 minutes until the vegetables are soft and dry.

Leave to cool and blend with a hand blender or in a food processor.

Add crumbled macaroons, Parmigiano Reggiano, two tablespoons of Aged Balsamic Vinegar of Modena and a pinch of nutmeg to the pumpkin purée.   Adjust the salt.

Put the filling in a pastry bag.

Roll out the pasta dough into thin strips, lay on them small heaps of filling at regular distances and cover with a second strip of pasta.

With the help of a round cutter, cut out Cappelletti having a diameter of 2-3cm.

Cook Cappelletti in plenty of salted boiling water, drain them and flavour in a pan with melted butter and sage leaves.

Serve sprinkled with some drops of Aged Balsamic Vinegar of Modena.

Realizzato con il contributo del Ministero delle Politiche Agricole, Alimentari e Forestali, rif. D.M. n. 9374643 del 14/12/2020.