cappellacci di zucca

/kahp-pehl-LAH-chee (kohn lah TSOOK-kah ahl-lah fehr-rah-REH-seh/

"Big hats." A dish from Ferrara and Cremona in Emilia-Romagna of ravioli-style pasta like large tortellini stuffed with puréed sweet pumpkin and grated Parmesan cheese and garnished with sage butter. Sometimes the stuffing is mixed with mostarda di Cremona and, at Christmas, crumbled amaretti may be added.



Related terms