Ca' Momi Winery

Cappelletti con Radicchio e Zucca

Cappelletti con Radicchio
e Zucca

Time for preparation: 20 minutes
Cooking time: 35 minutes
Serves: 3-4 guests

1/2 head organic chioggia (red) radicchio, medium dice
1/2 each medium organic butternut squash
3 tsp extra virgin olive oil
1 Tbsp fresh organic sage, chopped (reserve some extra sage leaves for garnish)
1 tsp fresh organic thyme leaves
1/2 cup + 1 tsp salt
1 1/2 cup piave cheese, finely grated
2 cloves organic garlic
1 cup onions, finely diced
1 cup Ca’ Momi Bianco di Ca’ Momi
1 cup vegetable broth
2.2 pound package cappelletti pasta, unfilled/unstuffed


Preheat oven to 400 degrees F. Split butternut squash in half, lengthwise. Clean out seeds, and remove the skin of with a vegetable peeler or sharp knife. Wash and thoroughly drain the squash to remove all water and cut into 1 inch cubes. Place cut squash into a large bowl. Add sage, thyme, 1 tablespoon olive oil and 1 teaspoon salt and toss thoroughly to evenly coat. Place in a single layer on a parchment-lined baking sheet and roast for about 25 minutes or until the squash is lightly caramelized and fork-tender.

While the squash is roasting, clean and cut the radicchio into bite-sized pieces. In a pasta cooker, bring plenty of water to a boil, adding approximately 1/3 to 1/2 cup salt to the water (should be briny). Cook the pasta for 10 minutes or until al dente (with a little bite remaining). Drain thoroughly, reserving pasta water for later use.

Add the remaining 2 Tbsp olive oil into a hot sauté pan and cook onions & garlic over medium-high heat until deeply caramelized, stirring frequently to avoid burning. Add radicchio and sauté for an additional 2-4 minutes, until just tender. Add wine and butternut squash and cook until wine is reduced. Add broth and bring to a simmer. Stir in 1 cup of the piave cheese. Add cappelletti to the pan with the butternut squash and radicchio, adding a little reserved pasta water if the sauce is too thick.

Serve into warmed pasta bowls and sprinkle with reserved piave cheese. Garnish with sage leaves.

Buon Appetito!

Click here to download PDF file