The Stuffed Cappellacci with Pecorino is one of my favorite recipes, a dish of homemade fresh pasta. You’ll get delicious cappellacci with a soft, melty heart filled with the flavor of Pecorino Toscano DOP.
If you love stuffed pasta, don’t forget to read the recipe
- Difficulty: Medium
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 566.15 (Kcal)
- Carbohydrates 38.05 (g) of which sugars 2.80 (g)
- Proteins 16.08 (g)
- Fat 39.50 (g) of which saturated 5.65 (g)of which unsaturated 1.44 (g)
- Fibers 1.10 (g)
- Sodium 1,780.18 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 3/4 cup all-purpose flour
- 1 egg
- 1 pinch salt
- 2/3 cup heavy cream
- 1.75 oz Pecorino cheese
Tools
- 1 Rolling Pin
- 1 Bowl
- 1 Fork
- 1 Pastry Bag
Procedure
In this recipe, we’ll see how to prepare delicious cappellacci starting from homemade fresh pasta to the delightful Pecorino cream.
First, put the flour, salt, and eggs in a bowl and start mixing with a fork until you form a dough that you finish by hand.
Once ready, wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
While the pasta rests, focus on the filling: heat the cream over low heat and, when it has reduced by half, add the Pecorino that you have previously grated.
Let it melt off the heat to avoid releasing an overly strong flavor, and when the cheese has melted, blend everything into a thick cream with an immersion blender.
To fill the cappellacci more quickly, I recommend putting the cream in a pastry bag.
Roll out the pasta thinly and divide it into circles of 3 inches in diameter, fold the circles in half and seal the half-moon well, moistening the edges if necessary.
At this point, you have obtained semi-spheres, to achieve the classic cappellacci shape, join the two ends by slightly overlapping the two tips.
Ensure the pasta adheres well so it does not open during cooking.
Now that the cappellacci are ready, cook them for 3 minutes in boiling water, then sauté them in a pan with a pat of butter. Serve with a sprinkle of pepper, and in the winter season, you can also add very thinly sliced artichokes.
Your stuffed cappellacci with Pecorino are ready!
Plating Tips:
To enhance the elegance of the Stuffed Cappellacci with Pecorino, I suggest sautéing them with a creamy base made of vegetables (peas, artichokes, fava beans) where guests can dip the fresh pasta.
What to Pair with Cappellacci:
I recommend pairing it with a full-bodied and bold red wine that can balance the savory and persistent flavor of the cream. For example, a Brunello di Montalcino or an Etna Rosso.
