The stuffed cappellacci with sauce are very similar to tortelli but larger. Once you get the hang of closing them, you’ll find it becomes automatic to roll them around your finger and press the two ends together. Homemade pasta doesn’t have to be perfect, as long as it tastes good, everyone will be happy.
This time we filled them with ricotta and spinach, but you can vary the filling with whatever you like. For example, my grandmother used to mince leftover meat from the fridge, add ricotta, and the cappellacci would turn out fantastic. They are also great with potatoes and speck, so my advice is to get creative and use my recipe as a base or inspiration to prepare different sauces as well.
Below, as always, I leave you more ideas for homemade stuffed pasta, and then, as always, we go right under the photo to learn how to prepare stuffed cappellacci with sauce😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Medium
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for stuffed cappellacci with sauce
- 2 1/2 cups all-purpose flour
- 3 eggs
- 16 oz spinach (fresh or frozen)
- 1 1/4 cups ricotta
- 2 pinches nutmeg
- 2 pinches salt
- 2 tablespoons extra virgin olive oil
- 14 oz tomato puree
- Half white onion
- 1/2 cup fresh heavy cream
- 2 pinches salt
- 2 pinches pepper
Tools
- 1 Rolling pin
- Pastry board
- Bowl
- 1 Pan
How to prepare stuffed cappellacci with sauce
Prepare the stuffed cappellacci with sauce starting with the dough, so on the pastry board form a well with the flour, crack the eggs into it.
Using a fork, beat the eggs and gradually incorporate the flour around them. To facilitate this operation, you can use a food processor or stand mixer, but we know that things made by hand turn out better.
Once you have a homogeneous and consistent dough, form a ball and cover it with a cloth, let it rest for 30 minutes.
If using fresh spinach, wash them very well and cook them in the pan with just the washing water until they are wilted.
With frozen ones, this step is not necessary.
Once the spinach is cooked, chop them very finely, then let them dry in the pan with a little extra virgin olive oil. Season with salt and nutmeg.
Let cool before adding the ricotta and mixing to combine.
Roll out the egg pasta very thin, either with a rolling pin or a pasta machine (which makes it much easier). Then cut squares with sides of 1.5 inches.
Stuff each square with a very small amount of filling (a hazelnut-sized amount), close the stuffed cappellacci with sauce into a triangle, then roll around your finger to close the two ends.
Place the cappellacci as you make them on the pastry board sprinkled with flour.
Prepare the sauce by sautéing the onion in a little oil, add the tomato puree, and cook for at least 20 minutes. Season with salt and pepper.
Incorporate fresh heavy cream into the sauce, letting it heat for a very short time.
Meanwhile, bring a pot of plenty of slightly salted water to a boil and cook the stuffed cappellacci with sauce until they float to the surface.
Drain them with a slotted spoon into the pan with the sauce, tossing to flavor and combine the flavors, and serve hot.
How can I store the cappellacci?
Uncooked cappellacci can be stored in the refrigerator in an airtight container, spread out well, for 1 day.
Alternatively, you can freeze the uncooked cappellacci on a tray spaced apart from each other, and after 2 hours, gather them in a bag so you always have them available.
With what else can I fill the cappellacci?
You can get creative with both the filling and the condiment, for example, only ricotta and Parmesan, or potatoes and speck, or ground meat and spinach.
For the sauce, I can suggest simply butter and sage.
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