Cappellacci(Stuffed Pasta Squares)

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Time to Prepare this Recipe 50 minutes Prep: 40 minutes Cook: 10 minutes
Calories Per Serving and Nutrition Information 1061 calories per serving view nutrition facts
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Ingredients

Pasta squares
4 large eggs
2 teaspoons vegetable oil
1/2 teaspoon salt
2 cups flour, all-purpose
Tomato sauce
1 medium onion finely chopped
5 cloves garlic crushed
10 tablespoons olive oil
2 cans italian plum (roma) tomatoes cut in small pieces
8 each basil fresh
2 teaspoons salt
1 x black pepper
1 tablespoon sugar
filling
1 1/2 pounds ricotta cheese
3/4 pound spinach cooked and chopped
1 teaspoon nutmeg ground
4 large eggs
1 x parmesan, parmigiano-reggiano cheese, grated
1 x pecorino romano cheese
1 x salt and black pepper
For cooking water
1 tablespoon vegetable oil

Directions

Combine 4 eggs, 2 teaspoons oil and 1/2 teaspoon salt in bowl and whisk until well blended.

Add flour, a little at a time, beating after each addition.

Turn out onto well-floured board and knead several minutes until dough is firm and smooth but not dry.

Add more flour if necessary to prevent sticking.

Cover and let stand at slightly warm temperature about 30 minutes to ripen.

Cut dough in 2-inch portions and roll out slightly to flatten enough to fit into pasta machine.

Roll in machine starting with thickest setting and progressing to next to finest setting until pasta is very thin (expansion takes place during cooking).

Continue until all dough is rolled into strips.

Place strips on floured board and sprinkle lightly with flour.

Cut in 4-inch squares and let rest 10 minutes before filling and cooking.

Meanwhile, to make sauce, sauté onion and garlic in olive oil until golden.

Add undrained tomatoes, basil and 2 teaspoons salt.

Season with pepper to taste.

Bring to boil and simmer 15 minutes. Add sugar at last minute.

To make filling, combine ricotta, drained spinach, nutmeg, 4 eggs and Parmesan to taste in bowl and mix well.

Season to taste with salt and pepper.

Bring large pot of generously salted water to boil.

Add 1 tablespoon oil.

Drop each piece of pasta into boiling water and cook 3 to 4 minutes, or just until pasta floats to surface.

Remove at once and plunge into bowl filled with ice water 1 minute.

Drain pasta on clean cloth to prevent sticking.

Place 1 tablespoon filling in center of each pasta square.

Fold square into triangle, then again into smaller triangle.

Press edges to seal.

Pour layer of tomato sauce in large baking pan. Arrange cappellacci in rows, slightly overlapping.

Cover with remaining sauce and sprinkle with additional Parmesan cheese.

Bake at 400F 5 to 7 minutes.

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Nutrition Facts

Serving Size 502g
Amount per Serving
Calories 1061 60% of calories from fat
% Daily Value*
Total Fat 71.0g109%
 Saturated Fat 23.0g114%
 Trans Fat 0.0g
Cholesterol 510mg170%
Sodium 1829mg76%
Total Carbohydrate 66.0g22%
 Dietary Fiber 4.0g17%
 Sugars 6.0g
Protein 42.0g83%
Vitamin A 185%  Vitamin C 49%
Calcium 53%  Iron 45%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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