Butternut Squash Cappelletti Pasta 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!
Equipment
- Food Processor for making the filling
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 tablespoon 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 teaspoon 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 tablespoon 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 tablespoon 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 tablespoon 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 them 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 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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