How to make ricotta and spinach cappellacci with fresh puff pastry, recipe with grated parmesan, eggs and nutmeg, seasoned with melted butter, sage and grated parmesan.
Ingredients for 4 people
For pasta
- 300 g of white flour
- 3 whole eggs
- 1 tablespoon of extra virgin olive oil
- 1 pinch of salt
For the stuffing
- 500 g of spinach
- 200 g of cottage cheese
- 2 whole eggs
- 70 g of grated Parmesan
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- 1 pinch of nutmeg
- 1 pinch of salt
To season
- 50 g of melted butter
- 4 sage leaves
- 80 g of grated Parmesan
How to prepare ricotta and spinach cappellacci
Clean and wash the spinach well, then boil them with only the water left on the drained leaves.
Pass the ricotta first and then the spinach through a large mesh sieve.
Pour the two sauces into a bowl, add the eggs, the grated Parmesan, the nutmeg and a little salt, then mix everything well.
Place the flour on the pastry board and bake the eggs in the center, add the oil, salt and mix well until a smooth and elastic dough is obtained.
Roll out the dough with a rolling pin, then cut it into diamonds of about five cm on each side, placing a little filling in the center of each.
Gently wet the fingers of the hand and pass them on the edges of each rhombus of puff pastry, then fold it back into a triangle paying attention to close the sides well.
Join the two extreme points of the pasta triangle, giving a circular shape to the base of the cappellaccio.
Cook the cappellacci in plenty of salted water, drain them al dente and sprinkle them first with the grated Parmesan, and then with melted butter together with the sage.
