CAPPELLACCI is named after ‘the farmers’ straw hat’ (in dialect ‘caplaz’) and are from Ferrara in Emilia-Romagna.
Cappellacci are made using thinly rolled out 3 inch egg pasta squares cut with a serrated edge. They are then folded and turned like tortellini. The thinness of the pasta is important, as the filling is very delicate. Cappellacci from Ferrara are always filled with paste of local Mantua pumpkin, Parmesan cheese and nutmeg.
Cappellacci are simply served with melted butter and sage. They are also served with meat ragù.