Butternut Squash Cappelletti with Sage Butter Sauce

Butternut Squash Cappelletti
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Butternut squash and nutmeg is a match made in heaven. Add a sage-infused butter sauce and you have a combination second to none. Make a big batch of this filling vegetarian filled pasta dish and freeze our Butternut Squash Cappelletti to enjoy later when you’re short on time!

Seb and I both have a long-standing love for filled pasta. I personally can never resist trying a new filling. If I’m ever to order a pasta dish at a restaurant it’s only because it’s a filled pasta dish. Seb, on the other hand, has nostalgia thinking about his university years where a shop-bought tortelloni was a weekly dish on his dinner table. As a matter of fact, he still calls all filled pasta ‘tortelloni’ no matter what shape it is 🙂

One of our favourite filled pasta to make is the butternut squash cappelletti. Why? First, we think it’s absolutely ridiculously delicious. We love the combination of squash and nutmeg! Secondly, it is a perfect filling to adapt if you’re cooking for someone with lactose-intolerance. Simply skip the parmesan or use a lactose-free parmesan. If you’re cooking for vegans, you can make a Pasta Bianca dough (no eggs) – more on the different doughs here. The dough is not as strong, but if you’re careful shaping your cappelletti and boil your filled pasta gently, you won’t have any issues. For the sauce, we’d recommend simply using a dairy-free spread instead of butter.

Butternut Squash Cappelletti

Can I Freeze Filled Pasta?

Yes, absolutely! First, arrange your filled pasta in a single layer on large floured trays. Place the trays in the freezer for 3-4 hours until they are fully frozen. Then take them out and transfer them to (reusable) zip-lock bags or freezer-friendly boxes to save space. How long you can keep then in the freezer depends largely on the filling, but you are best to eat them within 2-3 months from freezing.

Don’t defrost before cooking them. Simply drop them in boiling salted water and cook for a minute longer than you would with freshly made pasta.

Step-by-Step Butternut Squash Cappelletti Recipe:

To Make Pasta Dough:

Place the 00 flour onto a kitchen surface and make a well in the centre. Crack the eggs into it and gradually mix it in with your hands. Knead the dough until the dough is soft, elastic and pliable. This will take about 10 minutes. If your dough is too dry, add a tbsp of water. If it’s too wet and sticky, add a bit of flour.

Wrap a ball of dough in clingfilm and leave the pasta to rest for 30-60 minutes at room temperature.

Divide the pasta dough into four. Using a pasta machine (we love Marcato Atlas), one piece at a time (keeping other pieces wrapped to avoid drying out) roll out the pasta into a long thin strip about 1mm in thickness. Cut the strip in half to make it more manageable.

Butternut Squash Cappelletti

Make the Filling:

Preheat the oven to 200°C Fan. Spread the butternut squash cubes in a single layer on a large baking tray, drizzle with a tbsp of olive oil and stir to coat. Season with salt and pepper. Roast in the oven for approx 30 minutes, until tender and just starting to brown.

In the meantime, heat a tbsp of olive oil in a small frying pan. Add the chopped red onion and cook for 5-7 minutes until just softened.

Once the butternut is cooked, you can mash it into a smooth paste with a fork. Then add the onions, nutmeg, parmesan and some seasoning and mix to combine. Alternatively, place all ingredients into a food processor (we love Kenwood) and whizz to a paste. This is the filling for your Butternut Squash Cappelletti.

Fill, Shape & Cook the Butternut Squash Cappalletti:

Using a cookie cutter, a pastry ring, a glass or a round bowl, cut rounds of thinly rolled dough. We used a 7.6cm pastry ring. Spray them with a bit of water to keep moist and help with sealing. I use a travel-size atomiser for that.

Add a teaspoon of butternut squash filling onto each circle of pasta dough. Then fold it over to create a half-circle and press down to get rid of any air pockets and seal.

Draw the two bottom corners of the half-circle together and press then together. Lastly, fold down the brim of the rounded top.

Bring a large pan of salted water to a boil. Carefully drop the cappelletti into the pan. Shake the pan by the handles gently to ensure your pasta doesn’t stick to the bottom or each other. Cook for about 3-4 minutes.

Make the Sage Butter:

In a small saucepan or a frying pan, melt the butter. Add the thinly sliced sage leaves and salt. Cook on very low heat for 1-2 minutes to infuse the butter. If you’d like to make crispy fried sage leaves, see notes below.

(Optional) Crispy Fried Sage for Garnish:

To make crispy fried sage, heat half a centimetre of olive oil in a small frying pan over a medium to high heat. when hot, add the whole sage leaves and fry for approx. 15 seconds. Remove from the pan using a slotted spoon. Place the fried sage leaves on a piece of paper towel to cool down. 

Crispy Fried Sage

If you’d like to learn more about making pasta at home, we have two informative articles here for you:

But if you’d like to find another home-made pasta recipe straight away, here are our best suggestions:

Butternut Squash Cappelletti

Butternut Squash Cappelletti with Sage Butter Sauce

Butternut squash and nutmeg is a match made in heaven. Add a sage-infused butter sauce and you have a combination second to none. Make a big batch of this filling vegetarian filled pasta dish and freeze our Butternut Squash Cappelletti to enjoy later when you're short on time!
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Prep Time 40 mins
Cook Time 5 mins
Resting Time: 30 mins
Total Time 1 hr 15 mins
Course Dinner, Lunch, Main Course
Cuisine Italian
Servings 2 portions
Calories 623 kcal

Equipment

  • Pasta Machine

Ingredients
 
 

For the Pasta Dough:

  • 200 g 00 flour plus extra for dusting
  • 2 eggs medium

For the Filling:

  • 300 g butternut squash peeled, de-seeded, chopped into 2 cm pieces
  • 1 tbsp olive oil
  • ½ red onion finely chopped
  • 20 g parmesan finely grated
  • ¼ ground nutmeg

For Sage Butter:

  • 50 g butter
  • 3 sage leaves
  • ¼ tsp salt

Instructions
 

To Make Pasta Dough:

  • Place the flour onto a kitchen surface and make a well in the centre. Crack the eggs into it and gradually mix with your hands. Knead the dough until the dough is soft, elastic and pliable. This will take about 10 minutes. If your dough is too dry, add a tbsp of water. If it’s too wet and sticky, add a bit of flour.
  • Wrap a ball of dough in clingfilm and leave the pasta to rest for 30-60 minutes at room temperature.
  • Divide the pasta dough into four. One piece at a time (keeping other pieces wrapped to avoid drying out) roll out the pasta into a long thin strip about 1mm in thickness, Cut the strip in half to make it more manageable.

Make the Filling:

  • Preheat the oven to 200°C Fan. Spread the butternut squash cubes in a single layer on a large baking tray, drizzle with a tbsp of olive oil and stir to coat. Season with salt and pepper. Roast in the oven for approx 30 minutes, until tender and just starting to brown.
  • In the meantime, heat a tbsp of olive oil in a small frying pan. Add the chopped red onion and cook for 5-7 minutes until just softened.
  • Once the butternut is cooked, you can mash it into a smooth paste with a fork. Then add the onions, nutmeg, parmesan and some seasoning and mix to combine. Alternatively, place all ingredinets inti a food processor and pulse to a paste.

Fill, Shape & Cook the Pasta:

  • Using a cookie cutter, a pastry ring, a glass or a round bowl, cut rounds of thinly rolled dough. Spray them with a bit of water to keep moist and help with sealing.
  • Add a teaspoon of butternut squash filling onto each circle of pasta dough. Then fold it over to create a half-cricle and press down to get rid of any air pockets and seal.
  • Draw the two bottom corners of the half-circle together and press then together. Lastly, fold down the brim of the rounded top.
  • Bring a large pan of salted water to the boil. Carefully drop the cappalletti into the pan. Shake the pan by the handles gently to ensure your pasta don't stick to the bottom or each orther. Cook for about 3-4 minutes.

Make the Sage Butter:

  • In a small saucepan or a frying pan, melt the butter. Add the thinly sliced sage leaves and salt. Cook on very low heat for 1-2 minuutesto infuse the butter. If you;d like to make crispy fried sage leaves, see notes below.

Notes

To make crispy fried sage, heat half a centimetre of olive oil in a small frying pan over a medium to high heat. when hot, add the whole sage leaves and fry for approx. 15 seconds. Remove from the pan using a slotted spoon. Place the fried sage leaves on a piece of paper towel to cool down. 

Nutrition

Calories: 623kcalCarbohydrates: 98gProtein: 22gFat: 16gSaturated Fat: 5gTrans Fat: 1gCholesterol: 173mgSodium: 549mgPotassium: 780mgFiber: 6gSugar: 6gVitamin A: 16303IUVitamin C: 34mgCalcium: 266mgIron: 7mg
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Butternut Squash Cappelletti

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