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
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.
Discover How to Make Cappelletti | Pasta Grannies
Cappelletti are a the same as tortellini, but they're made in Le Marche, central Italy. Cappelletti in Emilia Romagna have a different filling - confused? Don't be - just watch lovely Velia make a batch. She lives down the road from me in Cingoli and has been making pasta since she was 10 years old. At that age she needed a stool to reach the table.
Her dough recipe is: 100g of 00 soft wheat flour for every medium size egg
For the filling.
- the meat you select must be lean
-do not add raw meat to your cappelletti; it must be cooked first.
- for a 3 egg pasta, allow 500g of mixed meats. The proportions vary from cook to cook, but 250g (half) should minced beef steak, 200g minced pork steak, 50g minced prosciutto crudo. You could also try experimenting with adding a little chicken or turkey breast.
- fry this mixture in a little olive oil with a minced small onion, half a stick of celery, and a small carrot.
- once cooked, let it cool and drain any excess fat.
- blitz this in a food processor with 75g of grated parmigiano reggiano cheese, an egg and a generous scraping of nutmeg.
- the mixture should be a solid but still pliable paste - taste it and adjust the seasoning if necessary - prosciutto is salty so it should not be necessary to add any more.
Velia's pasta squares are about 3cm x 3cm.
Let me know how you get on!
Subscribe and see you every Thursday for a regular helping of Pasta Grannies!
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:
1:11 Pasta fresca
1:55 Ripieno ai funghi
3:23 Ripieno alla cipolla
4:33 Pappardella ripiena
6:01 Raviolo piramide
6:58 Raviolo mezza luna
7:47 Agnolotto
9:11 Tortello
Guarda gli altri classici della cucina intepretati dagli chef Michelin italiani:
Visita:
Shop:
Seguici su:
Contattaci:
info@italiasquisita.net
Enjoy Grazia's fish ravioli with shrimps from Liguria! | Pasta Grannies
This is a great summer pasta dish using fresh thyme as the herb - which is not so usual in the rest of Italy. Grazia's recipe uses sea bass, but scorpion fish, red mullet, any fine white flaking fish will do the job.
for the pasta: 300g 00 flour, 3 eggs, 1/4 teaspoon fine salt
For the filling:
1 tablespoon olive oil
500g fish fillets
2 sprigs thyme
50ml decent dry white wine (the kind you are happy to drink yourself)
pinch of salt
zest of one organic lemon
For the sauce:
400g raw shrimps, shelled and diced
500g cherry tomatoes
50ml of the same white wine
sprig of thyme
And if you want to try Grazia's, her restaurant is Da Aristide in Manarola
this Chestnut Stuffed pasta will blow your family away
This Roasted Chestnut stuffed Cappellacci in a brown butter sauce is going to be the new hit this year with your family this holidays. Cappellacci is usually stuffed with zucca or squash, but sweet chestnuts are the perfect swap. Cappellacci also look like little elf hats so its the perfect pasta shape for Christmas.
Purchase my Holiday Plan of Attack
Pasta Dough By Hand
Holiday Recipes:
ROASTED CHATEAUBRIAND WITH PORT WINE SAUCE
ROASTED PRIME RIB
STICKY TOFFEE PUDDING
STROMBOLI
RECIPE
(Website Design by:
PATREON:
Enjoy ricotta filled ravioli from Modica in Sicily! | Pasta Grannies
Giovanna's rustic and marjoram-flecked ravioli are dressed with the rich tomato sauce from a pork stew. You may remember there is another Giovanna in New York who made a similar recipe, but she is from the neighbouring town of Ragusa, and this Giovanna does not sweeten her ricotta or add orange zest. Instead is the zinging floral thyme like flavour of marjoram which is used.
For the filling: 300g cows milk ricotta, well drained. 1 egg yolk, 1 tablespoon marjoram leaves, minced, black pepper
For the stew: 2 sausages, 3 pork chops, 100g cubed pancetta (not smoked), one onion or large spring onion, 1 clove, some (garlic) chives, 2 tablespoons tomato concentrate, 400ml tomato pasta, 1 glass red wine. Salt if necessary.
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.