The artful cappellacci (“big hats”) are another of the glorious filled pastas of Emilia–Romagna. They're similar in shape to jumbo tortellini, but they sport a pointed top.
WHY THIS RECIPE WORKS
The Italian pumpkin zucca is plentiful in Emilia–Romagna, and when combined with the region's Parmigiano Reggiano it serves as a luscious, rich filling for cappellacci di zucca, a beloved, signature dish of the city of Ferrara. We found tha...