ADA Making PUMPKIN CAPPELLACCI
ADA Makes PUMKIN CAPPELLACCI
With PORK RAGU
PUMPKIN CAPPELLACCI
by ADA
RECIPE – PUMPKIN CAPPELLACCI
For the pasta, use 3 eggs, 150g 00 flour and 150 durum wheat semola flour
For the filling, use 500g baked pumpkin flesh, 200g grated parmigiano reggiano cheese, nutmeg and a teaspoon of sugar
For the sauce, use 500g good quality sausage meat, one onion, one carrot, one stick celery, 200ml tomato passata, salt, black pepper, nutmeg, rosemary, 100ml white wine.
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Cooking Italian 