How To make Cappellacci (Stuffed Pasta Squares)
PASTA SQUARES:
4 Eggs
2 ts Oil
1/2 ts Salt
2 c Flour
TOMATO SAUCE:
1 md Onion; finely chopped
5 Garlic cloves; crushed
10 tb Olive oil
2 cn Italian-style tomatoes
-(14 1/2 oz. size cans) -cut in small pieces 8 Fresh basil sprigs
2 ts Salt
Pepper 1 tb Sugar
FILLING:
1 1/2 lb Ricotta cheese
3/4 lb Spinach; cooked and chopped
1 ts Ground nutmeg
4 Eggs
Grated Parmesan -=OR=- Sharp pecorino cheese Salt, pepper FOR COOKING WATER:
1 tb Oil
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, saute 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.
How To make Cappellacci (Stuffed Pasta Squares)'s Videos
Ada shows us how to make cappellacci with pumpkin | Pasta Grannies
81 year old Ada shares her recipe for cappellacci filled with pumpkin and parmigiano cheese, dressed with a sausage sauce. In the process, she makes a giant pasta sheet, 1.5 metres long.
For the pasta, use 3 eggs, 150g 00 flour and 150 durum wheat semola flour
For the filling, use 500g baked pumpkin flesh, 200g grated parmigiano reggiano cheese, nutmeg and a teaspoon of sugar
For the sauce, use 500g good quality sausage meat, one onion, one carrot, one stick celery, 200ml tomato passata, salt, black pepper, nutmeg, rosemary, 100ml white wine.
CAPPELLACCI con CASTAGNE e SALSICCIA – Pasta ripiena fatta in casa, super gustosa e facile! ????????????
Avete mai provato a trasformare le castagne in un morbido ripieno per la pasta fresca? Noi lo abbiamo fatto e il risultato è davvero sorprendente! Cappellacci ripieni di castagne e salsiccia conditi con burro e salvia: pura goduria, totalmente homemade! ????
00:00 – PRESENTAZIONE
00:05 – COTTURA CASTAGNE
00:11 – PREPARAZIONE IMPASTO PASTA FRESCA
00:39 – TAGLIO SALSICCIA
00:52 – COTTURA SALSICCIA
01:03 – PREPARAZIONE RIPIENO
01:29 – STESURA PASTA
01:51 – FARCITURA CAPPELLACCI E COTTURA
02:11 – PREPARAZIONE CONDIMENTO
02:19 – CONDIMENTO CAPPELLACCI
02:27 - IMPIATTAMENTO
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CLICCA SULLA CAMPANELLA PER ESSERE AVVISATO TUTTE LE VOLTE CHE PUBBLICHIAMO UNA NUOVA RICETTA!
★INGREDIENTI, DOSI E PROCEDIMENTO (per due persone)
100 g di farina 00
1 uovo
1 salsiccia
160 g di castagne
Burro q.b.
Salvia q.b.
Sale q.b.
Lessare le castagne. Nel frattempo preparare la sfoglia di pasta: mettere la farina in un recipiente e versare al centro un uovo. Impastare e se ne necessario trasferire su un piano da lavoro. Formare una palla e coprire con un canovaccio. Far riposare per circa 20 minuti. Sbucciare e sbriciolare le castagne precedentemente lessare e mettere da parte. Spellare e sgranare la salsiccia e far rosolare in padella. Aggiungere alla salsiccia le castagne sbriciolare e togliere dal fuoco. Impastare fino ad ottenere un composto abbastanza omogeneo. Stendere la pasta in una sfoglia sottile e ricavare dei quadrati con lato 7 cm. Disporre su ogni quadrato un po' del ripieno e chiudere dando la forma di un cappellaccio. Cuocere in abbondante acqua salata e trasferire in una padella con un po' di burro fuso e salvia. Far insaporire e impiattare. A piacere condire con del Parmigiano.
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89yr old Wilma makes cappelletti in chicken broth! | Pasta Grannies
Cappelletti fillings vary depending on where they are made. Wilma, who lives in Marche central Italy, shares her recipe.
For the dough: 200g 00 flour, 2 eggs
For the stock: half a free range chicken, a small cinnamon stick, salt, about a litre and a half of water.
For the filling: 200g each of beef, pork loin, 1 chicken breast, one meaty sausage, 50g mortadella, 250g grated parmesan cheese, salt.
Pasta Grannies share Rina's recipe for orecchioni with butter & sage
Rina shares with us her recipe for orecchioni with butter and sage. These Italian ravioli look like big ears and are filled with chard and different types of cheeses. They are typical of the Faenza region in Italy.
How to make mini cheese ravioli called 'spoja lorda'! | Pasta Grannies
Carla shares her recipe for spoja lorda, or sfoglia lorda in Italian - which translates as dirty pasta in English, because there's so little filling added. These are very speedy to make and delicious to eat! Her recipe will be in Pasta Grannies next book, due to be published in September.
How to make a delicious and tasty cappellacci with vegetables|calister Isaac
This cappellacci is a stuffed mushroom and it's pasta recipe.
vegetables of all kinds can be used in cooking ???? this.
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