Pumpkin Cappellacci (or Tortelli) with Bolognese Sauce is part of the culinary tradition of Ferrara in the Emilia Romagna Region. This recipe can be traced back to the 16th century when the much-loved egg pasta squares of Duke Alfonso II d’Este, have always been a dispute between the city of Ferrara and the city of Mantua for its filling. As a matter of fact, the filling ingredients change radically depending on the area, but the sweet taste of the pumpkin baked in the oven – which makes them so special, remains the same.
Our recipe follows one of the traditional recipes. We use sweet Delica pumpkins grown by our pumpkin farmer Armando in Italy. We gently bake it and then blend it with a specially selected Italian ricotta so that the filling becomes creamier and smoother. Finally, we add a touch of nutmeg and parmesan cheese to enrich the flavour.
In this classic dish, we suggest our signature Pumpkin Ravioli in a “Ferrarese” way, which is combined with our homemade Bolognese sauce and slowly cooked for hours. We also suggest finishing the dish with a generous sprinkle of Parmesan Cheese.
