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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 t Ground nutmeg
4 Eggs
Grated Parmesan -??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
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For the pasta: 400g semolina flour. 200g of liquid - in Giovanna's case it's 5 eggs, but you could also use all water, or one egg and the rest water. It's up to you.
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I ravioli in un due stelle Michelin toscano con Gaetano Trovato - Arnolfo**
In questo primo episodio di una serie dedicata alle paste fresche, parliamo di ravioli. Una pasta diffusa per tutto lo stivale in tantissime forme e con altrettanti possibili ripieni. Nelle mani di Gaetano Trovato, due stelle Michelin del ristorante Arnolfo nel Chianti, le paste ripiene della tradizione e le invenzioni creative si trasformano in piccoli scrigni per racchiudere la grande passione dello chef per la Toscana e la cucina d'autore.
In collaborazione con Porcellana Bianca, scopri di più:
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3:23 Ripieno alla cipolla
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6:58 Raviolo mezza luna
7:47 Agnolotto
9:11 Tortello
Guarda gli altri classici della cucina intepretati dagli chef Michelin italiani:
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Cappellacci are a kind of ravioli - these ones are filled with pumpkin and Parmigiano cheese and are totally delicious. Fab 85 year old Vanda Soncini shows us how they're made.
And if you want to try them, then hurry along to the family restaurant, La Capanna di Eraclio, where her daughter, Maria Grazia and granddaughter Elettra are chefs.
Subscribe and see you every Thursday for a helping of Pasta Grannies!
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Tra i formati di pasta ripiena più importanti, manca sicuramente l'agnolotto del plin, eccolo la ricetta originale di Enrico Crippa e Dennis Panzeri:
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Handmade Cappelletti in Broth - Italian Food Easy Peasy by the Bellardinelli Sisters
Cappelletti originated from Romagna but they are now widespread throughout Central and Northern Italy.This stuffed pasta should not be confused with tortellini - closure, size and cooking methods clearly differentiate them.
We do not know exactly when cappelletti were first created, even though some distant versions of this dish were found in the Roman time as well as in the 1500. The first historical evidence of this stuffed pasta is dated 1811.
Like most traditional and popular Italian recipes, cappelletti have many regional and local variations - with ingredients that differ from household to household. So it would be presumptuous to claim to have the right recipe. We are therefore showing you our own version of this beautiful tasty dish.
Buon Appetito!
INGREDIENTS
For the pasta
1 to 1/2 eggs for each serving of cappelletti
100gr of flour for each egg
1 or 2 spoon of oil (to make the pasta more workable)
For the stuffing
500g of lean beef mince meat
200g of grated Parmesan
1 teaspoon of nutmeg
The zest of 1 lemon
Salt
For the broth
500g of oxtail and/or chopped beef
2 carrots
1 onion
2 celery stems
1 tomato
1 lemon peel
Olive oil
Salt
PREPARATION
For the stuffing
In a large bowl, mix the mince meat with salt, nutmeg and Parmesan cheese. You can also use some grated Asiago cheese to add flavour.
For the pasta
Crack the eggs and add 100gr of flour for every egg. If you don’t have a stand mixer, simply place the flour on the working table in the shape of a little mountain, create a hole in the middle (in Italian, this process and shape is called “fountain”) and crack the eggs in it. Then start beating the eggs with the fork and add the same time bringing in the flour around until all the flour has been mixed with the eggs to form your pasta base which you can now work by hands.
Use either an electric or manual pasta maker to roll out your pasta.
When the pasta is rolled, either make circles or squares of equal size. Wet the edges of the circle or square with water. Place a ball of meat stuffing in the centre and then fold it in two. Seal the edges and fold it again to create the shape of a cappelletto (little hat).
For the broth
Heat up a few tablespoons of olive oil in a deep pan. Add a onion cut in half and let it light fry for a couple of minutes. Add the celery, carrot and tomato chopped in big pieces. Let them fry for 2 more minutes. Add 1 and 1/2 l of water and a lemon peel. Let it cook for half hour at low heat.
Drain the vegetables and add the tortellini.
When the tortellini are cooked, they will flow. They need to be al dente - not overcooked. If they get overcooked, they will split and the stuffing will come out.
Serve hot.
Buon Appetito!