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chestnut and pumpkin cappelletti

Pumpkin chestnut and bacon cappelletti

roasted squash, chestnut, bacon and Parmesan cappelletti pasta, in sage butter
Course Main Course
Cuisine Italian
Servings 6

Ingredients
  

Filling

  • 150 grams bacon lardons
  • 60 grams ground roasted chestnuts
  • 5 sage leaves fresh
  • 30 grams Parmesan
  • 350 grams roasted acorn squash
  • nutmeg freshly grated (about 1/8 tsp)
  • salt and pepper

Brown Butter

  • 150 grams butter
  • 8 sage leaves more if you wish
  • Parmesan to serve
  • salt and pepper
  • ground chestnuts to sprinkle on optional

Instructions
 

  • preheat the oven to 180c
    cut the squash in half and scoop out the seeds. then cut the squash again into quarters, or smaller wedges, drizzle over a little oil.
    roast for 35/40 minutes until tender.
    scoop out the flesh and add to a bowl and mash.
    Add the bacon and sage into a food processor and mince until finely chopped, then add the ground roasted chestnuts, Parmesan, salt, pepper, squash and nutmeg and mix..
    take rolled out pasta and cut into squares, then spoon on some of the filling and fold in half to make a triangle.
    then fold the two bottom points into the middle.
    boil a pan of water. once it reaches the bowl add some salt.
    Then add the pasta and boil. depending on the size it will take 3 to 5 minutes.
    Meanwhile add butter and sage in a frying pan.
    Let it simmer gently and turn brown for few minutes.
    Drain pasta reserving 2 tbsp of the water to add to the pan, then toss the pasta in the butter and simmer for 1 to 2 minutes.
    serve with some grated Parmesan and some more ground roasted chestnuts and the crispy sage from the pan.
Keyword chestnut, pasta, pumpkin, pumpkin chestnut pasta