Delight in the flavors of autumn with Cappellacci filled with pumpkin and amaretti on a silky provolone fondue.

Cappellacci Filled with Pumpkin and Amaretti on Provolone Fondue

This dish, Cappellacci filled with pumpkin and amaretti on a creamy provolone fondue, is an ode to the flavors of autumn. It features fresh pasta that beautifully marries the velvety softness of pumpkin and the delightful sweetness of amaretti. This combination is typically found in the classic filling for Mantuan tortelli and is further enhanced by the smoky note of a creamy, stringy provolone fondue.

Making these Cappellacci filled with pumpkin and amaretti at home is an act of love and dedication, resulting in a rough and porous dough that perfectly carries the simple seasoning of butter and thyme. They are the ideal dish for a family Sunday lunch or for an autumn dinner that you want to make special. Follow our tips, and you’ll bring to the table a masterpiece that will impress all your guests.

Here are other delicious Cappellacci recipes:

• Cappellacci di patate con fonduta di taleggio
• Cappellacci con gamberi e carciofi
• Cappellacci di cotechino e crema di lenticchie
• Cappellacci alla curcuma, burro e Grana Padano

Ingredients

• 500g pumpkin, peeled and chopped
• 100g amaretti biscuits, crushed
• 300g flour
• 3 large eggs
• Salt, to taste
• 200ml cream
• 200g provolone cheese, grated
• 50g butter
• Fresh thyme

Instructions

1. Start by preparing the filling: Boil the pumpkin until soft, then mash and mix with crushed amaretti. Season with salt.
2. Make the pasta dough by combining flour and eggs, kneading until smooth, then let it rest.
3. Roll out the dough thinly and cut into squares. Place a spoonful of filling on each square and fold to create the cappellacci shape.
4. In a saucepan, heat cream and melt provolone until a smooth fondue forms.
5. Cook the cappellacci in boiling salted water until they float, then drain.
6. In a separate pan, melt butter with fresh thyme, adding the cooked cappellacci. Toss gently to coat.
7. Serve the cappellacci topped with the creamy provolone fondue and garnish with additional thyme, if desired.

Cooking Time

Total Time: 45 min

Cuisine

Cuisine: Italian