It is a traditional recipe from Emilia-Romagna, or rather from Ferrara, which is precisely the home of pumpkin cappellacci. A traditional dish like few others, because not the generic stuffed pasta, but precisely this pumpkin-filled pasta we find it mentioned at the Este court of Ferrara as early as 1584.
The traditional condiment of cappellacci di zucca has always been very simple: butter and parmesan cheese and nothing more. It was only with the prosperity after the ’50s that flavours began to be added, starting with the simple sage leaf and ending with the meat sauce.
