Roasted chestnut and pumpkin cappeletti

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chestnut and pumpkin cappelletti

Roasted chestnut pumpkin pasta is all thats needed on a cold autumn day.

I used acorn squash, ground roasted chestnuts, bacon and Parmesan to fill these cappelletti.

These are giant ones, as it was one of those days that required an ultimate pasta offering.

The days are so dark at the moment, and the rain has been non stop, so i found solace in creating this pasta recipe.

The combination of squash, sage, chestnuts, bacon and Parmesan is such a tasty one. It reminds me of Autumn.

I collected so many chestnuts that i was stuck for recipe ideas, and then i remembered a pasta that i made with silvia and kimberly a few years ago.

That was a vegan pumpkin chestnut ravioli version, so i decided to do a non vegan roasted chestnut pasta creation.

  • chestnut and pumpkin cappelletti
  • pumpkins

Roasting chestnuts in the oven

To roast chestnuts in the oven,

Preheat the oven to 180c 350f

Wash the nuts in some water and then dry them with a tea towel.

Using a sharp knife cut crosses into the shell of each chestnut and place on a baking tray.

Roast for 25 to 30 minutes.

Working quickly while they are still hot, remove the shells, and brown skin from the nuts revealing the yellow chestnut inside.

Once they are cool, its harder to peel the shells and skin off.

For this recipe i then added them into a food processor and ground then until fine like bread crumbs.

Pumpkin chestnut pasta

These are a bit larger than normal capelletti, I went a bit rouge.

They are simple to make, just cut squares of pasta dough and add the filling, then fold in half.

Press the edges to seal, then cut any rough bits off so they are neat, so you have a triangle.

then join the two edges together.

I boiled them for a few minutes and then tossed them in browned sage butter.

Then added some more ground roasted chestnuts and shaved Parmesan.

  • chestnut and pumpkin cappelletti
  • chestnut and pumpkin cappelletti
  • chestnut and pumpkin pasta

For the pasta dough recipe head to my blog post here

My simple recipe for egg pasta is

300g tippo 00 flour

3 eggs (usually medium)

The blog post here has an in depth guide to making the dough.

Note ; you can leave the pork out and use 400g roasted squash.

chestnut and pumpkin cappelletti

Pumpkin chestnut and bacon cappelletti

roasted squash, chestnut, bacon and Parmesan cappelletti pasta, in sage butter
Course Main Course
Cuisine Italian
Keyword chestnut, pasta, pumpkin, pumpkin chestnut pasta
Servings 6



  • 150 grams bacon lardons
  • 60 grams ground roasted chestnuts
  • 5 sage leaves fresh
  • 30 grams Parmesan
  • 350 grams roasted acorn squash
  • nutmeg freshly grated (about 1/8 tsp)
  • salt and pepper

Brown Butter

  • 150 grams butter
  • 8 sage leaves more if you wish
  • Parmesan to serve
  • salt and pepper
  • ground chestnuts to sprinkle on optional


  • preheat the oven to 180c
    cut the squash in half and scoop out the seeds. then cut the squash again into quarters, or smaller wedges, drizzle over a little oil.
    roast for 35/40 minutes until tender.
    scoop out the flesh and add to a bowl and mash.
    Add the bacon and sage into a food processor and mince until finely chopped, then add the ground roasted chestnuts, Parmesan, salt, pepper, squash and nutmeg and mix..
    take rolled out pasta and cut into squares, then spoon on some of the filling and fold in half to make a triangle.
    then fold the two bottom points into the middle.
    boil a pan of water. once it reaches the bowl add some salt.
    Then add the pasta and boil. depending on the size it will take 3 to 5 minutes.
    Meanwhile add butter and sage in a frying pan.
    Let it simmer gently and turn brown for few minutes.
    Drain pasta reserving 2 tbsp of the water to add to the pan, then toss the pasta in the butter and simmer for 1 to 2 minutes.
    serve with some grated Parmesan and some more ground roasted chestnuts and the crispy sage from the pan.
chestnut and pumpkin pasta
  • chestnut and pumpkin cappelletti
chestnut and pumpkin pasta
pumpkin patch

The post Roasted chestnut and pumpkin cappeletti appeared first on twigg studios.

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