How to Make Cappellacci di Ricotta – An Italian Classic

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Cappellacci di Ricotta

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Course Main Course

Cuisine Italian

Equipment

• Mixing bowls, pasta roller (optional), pastry cutter, slotted spoon, large pot

Ingredients

  

• For the Pasta Dough:
• 2 cups of all-purpose flour or 00 flour for a more authentic texture
• 3 large eggs
• A pinch of salt
• 1 tablespoon olive oil optional for added smoothness
• For the Ricotta Filling:
• 1 ½ cups of fresh ricotta cheese
• ½ cup grated Parmesan cheese
• Zest of 1 lemon
• 1 egg yolk
• A pinch of nutmeg
• Salt and pepper to taste
• For the Sauce optional:
• 4 tablespoons of unsalted butter
• 6-8 fresh sage leaves
• Salt to taste
• Grated Parmesan for garnish

Instructions

 

• Prepare the Pasta Dough
• On a clean surface or in a large mixing bowl, mound the flour and create a well in the center.
• Crack the eggs into the well, add a pinch of salt, and, if using, a tablespoon of olive oil.
• Gradually mix the eggs with the flour using a fork, pulling in flour from the sides.
• Once combined, knead the dough by hand for about 8-10 minutes until it’s smooth and elastic.
• Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
• Make the Ricotta Filling
• In a medium bowl, combine the ricotta, Parmesan, lemon zest, egg yolk, nutmeg, salt, and pepper.
• Mix well until smooth. Adjust seasoning to your taste.
• From my own personal experience, if the ricotta seems too wet, you can drain it in cheesecloth for about 15-20 minutes before using.
• Roll Out the Pasta
• After the dough has rested, divide it into smaller portions.
• Roll each portion out with a pasta machine or by hand until thin, around 1/16 inch (thinner than a lasagna sheet but thicker than paper).
• Cut the dough into 3-4 inch squares using a pastry cutter.
• Assemble the Cappellacci
• Place a teaspoon of the ricotta filling in the center of each square.
• Fold the dough over the filling diagonally to create a triangle. Seal the edges by pressing down with your fingers or a fork.
• Then, take the two corners of the triangle and bring them together, pressing firmly to create the signature "hat" shape.
• Place the assembled cappellacci on a lightly floured surface to prevent sticking.
• Cook the Cappellacci
• Bring a large pot of salted water to a boil.
• Carefully drop the cappellacci into the water and cook for 5-7 minutes, or until they float to the top.
• Using a slotted spoon, remove the cappellacci and drain well.
• Prepare the Sauce
• In a pan, melt the butter over medium heat until it begins to brown slightly.
• Add the sage leaves and let them crisp up in the butter.
• Toss the cooked cappellacci in the butter and sage sauce, ensuring each piece is coated.

So, let me show you how I make Cappellacci di Ricotta, a traditional Italian pasta dish that is both rich and delicious. Cappellacci, which translates to “little hats,” is similar to ravioli but with a more rustic shape and a luxurious ricotta filling. Based on my overall experience, this recipe is perfect for dinner parties, family gatherings, or even a cozy night in. The beauty of this dish lies in its versatility you can tweak the filling to suit different tastes and dietary needs.

Let me go into the step-by-step method to create this delightful dish here.

Notes on What to Expect

Cappellacci di Ricotta should be tender and delicate with a creamy filling that bursts with flavor. The lemon zest adds a refreshing tang, while the nutmeg brings warmth. The butter-sage sauce perfectly complements the pasta without overpowering it. From my experience, this dish is a crowd-pleaser, as it offers comfort while being elevated enough for a special occasion.

Meal Facts

• Cuisine: Italian
• Course: Main Course
• Servings: 4
• Prep Time: 45 minutes
• Cook Time: 5-7 minutes
• Time to Stand: None
• Total Time: 50-55 minutes
• Ease of Cooking: Moderate
• Calories: ~400 kcal per serving
• Cost of Ingredients: Moderate ($10-$15 for 4 servings)
• Equipment Needed: Mixing bowls, pasta roller (optional), pastry cutter, slotted spoon, large pot.
• Check out the right equipment and Ingredients that you need for making Cappellacci di Ricotta  here

Ingredients

For the Pasta Dough:

• 2 cups of all-purpose flour (or 00 flour for a more authentic texture)
• 3 large eggs
• A pinch of salt
• 1 tablespoon olive oil (optional for added smoothness)

For the Ricotta Filling:

• 1 ½ cups of fresh ricotta cheese
• ½ cup grated Parmesan cheese
• Zest of 1 lemon
• 1 egg yolk
• A pinch of nutmeg
• Salt and pepper to taste

For the Sauce (optional):

• 4 tablespoons of unsalted butter
• 6-8 fresh sage leaves
• Salt to taste
• Grated Parmesan for garnish
• Check out the right equipment and Ingredients that you need for making Cappellacci di Ricotta  here

Step-by-Step Method

1. Prepare the Pasta Dough

• On a clean surface or in a large mixing bowl, mound the flour and create a well in the center.
• Crack the eggs into the well, add a pinch of salt, and, if using, a tablespoon of olive oil.
• Gradually mix the eggs with the flour using a fork, pulling in flour from the sides.
• Once combined, knead the dough by hand for about 8-10 minutes until it’s smooth and elastic.
• Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.

2. Make the Ricotta Filling

• In a medium bowl, combine the ricotta, Parmesan, lemon zest, egg yolk, nutmeg, salt, and pepper.
• Mix well until smooth. Adjust seasoning to your taste.
• From my own personal experience, if the ricotta seems too wet, you can drain it in cheesecloth for about 15-20 minutes before using.

3. Roll Out the Pasta

• After the dough has rested, divide it into smaller portions.
• Roll each portion out with a pasta machine or by hand until thin, around 1/16 inch (thinner than a lasagna sheet but thicker than paper).
• Cut the dough into 3-4 inch squares using a pastry cutter.

4. Assemble the Cappellacci

• Place a teaspoon of the ricotta filling in the center of each square.
• Fold the dough over the filling diagonally to create a triangle. Seal the edges by pressing down with your fingers or a fork.
• Then, take the two corners of the triangle and bring them together, pressing firmly to create the signature “hat” shape.
• Place the assembled cappellacci on a lightly floured surface to prevent sticking.

5. Cook the Cappellacci

• Bring a large pot of salted water to a boil.
• Carefully drop the cappellacci into the water and cook for 5-7 minutes, or until they float to the top.
• Using a slotted spoon, remove the cappellacci and drain well.

6. Prepare the Sauce

• In a pan, melt the butter over medium heat until it begins to brown slightly.
• Add the sage leaves and let them crisp up in the butter.
• Toss the cooked cappellacci in the butter and sage sauce, ensuring each piece is coated.

Variations and Dietary Substitutions

• Vegetarian Version: This recipe is already vegetarian-friendly. However, you can add chopped spinach or sautéed mushrooms to the filling for a richer flavor.
• Gluten-Free Option: Substitute the regular flour with a gluten-free pasta flour blend. Just ensure the dough has the same elasticity before rolling it out.
• Vegan Alternative: Use a plant-based ricotta made from cashews or tofu and omit the egg in both the dough and filling. Replace the butter with vegan margarine or olive oil in the sauce.
• Add Protein: You can mix in crumbled sausage or pancetta into the filling for a meaty twist, making it more of a hearty main course.
• Check out the right equipment and Ingredients that you need for making Cappellacci di Ricotta  here

Nutritional Information (per serving)

• Calories: 400
• Fat: 20g
• Carbohydrates: 35g
• Protein: 15g
• Fiber: 2g
• Sugar: 1g
• Sodium: 400mg

Tips and Troubleshooting

• Dry Dough: If your pasta dough feels dry, sprinkle a little water while kneading. But be careful not to make it too wet.
• Filling Leakage: If the filling starts leaking during boiling, it could be because the edges weren’t sealed properly. Ensure you press firmly along the edges before cooking.
• Sticky Pasta: Lightly flour your surface and hands to prevent the pasta from sticking during assembly.

Final Thoughts

This dish is a true representation of Italian craftsmanship, and the satisfaction of making pasta from scratch is unbeatable. Whether you’re making it for a fancy dinner or just a comforting meal, Cappellacci di Ricotta is sure to impress. Give it a try, and based on my overall experience, I’m sure you’ll love it.