Cappellacci(Stuffed Pasta Squares)
Submitted by dlj
Cappellacci stuffed pasta squares filled with ricotta, spinach, and nutmeg, baked in homemade tomato-basil sauce. A from-scratch Italian project worth every fold.
YIELD
1 batchPREP
40 minCOOK
10 minREADY
50 minThis is the kind of Italian cooking project that turns a Saturday afternoon into something memorable.
You make everything from scratch: silky egg pasta dough rolled thin through a machine, a ricotta and spinach filling seasoned with nutmeg and Parmesan, and a quick tomato sauce with fresh basil, garlic, and a pinch of sugar.
Each pasta square gets filled, folded into a triangle, then folded again into a neat little bundle before a quick boil and an ice bath to set the shape.
Laid in rows in a baking pan, blanketed with sauce, and finished with more Parmesan, the cappellacci bake until bubbling and golden.
Yes, it takes effort. But the first bite of tender handmade pasta bursting with creamy filling will remind you exactly why you did it.
Chef Tips
- Let the dough rest a full 30 minutes before rolling. This relaxes the gluten and makes the pasta easier to work with through the machine.
- Roll to the next-to-thinnest setting. The pasta expands during boiling, so it needs to be very thin going in.
- Ice bath is essential. Plunging the cooked squares into ice water stops the cooking instantly and firms them up for easier filling and folding.
- Seal the edges well by pressing firmly with your fingers. Any gaps will let the filling escape during baking.
Variations
- Butternut squash filling: Replace the spinach-ricotta with roasted butternut squash, sage, and Parmesan for an Emilia-Romagna classic.
- Brown butter finish: Skip the baked step and toss the boiled cappellacci in browned butter with crispy sage leaves for a lighter presentation.
Ingredients
Directions
Combine 4 eggs, 2 teaspoons oil and ½ 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 400℉ (200℃) 5 to 7 minutes.
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