Cappellacci with Ricotta Cheese
Cappellacci con la ricotta
It is a typical recipe of the Ferrara area, where you can still come across grazing flocks of sheep (sheep’s ricotta cheese is tastier than cow’s). According to tradition, the stuffed pasta squares must be seasoned with butter, sage and grated Parmesan; gluttons prefer to have them seasoned with a tasty meat sauce and grated Parmesan.
Ingredients: for the dough: 3 handfuls of flour, 3 eggs. For the filling: 300 g of sheep’s ricotta cheese, 400 g of spinach or silver-rib Swiss chard, 150 g of grated Parmesan, 1 egg, 2 pinches of salt, ground nutmeg. For the seasoning: melted butter, sage, grated Parmesan. Serves 4.
Preparation: Cook the spinach in very little salty water; cool, then drain well and finely chop it. Place it in a bowl, add all the other ingredients and mix well. Work the flour and eggs into a dough and knead for 10 minutes. Roll out the dough with the rolling-pin or using the pasta machine up to the penultimate notch. Cut the strips into many 9 cm sided squares and stuff them with an adequate amount of filling, then fold into a triangle by joining opposite corners and make sure that the edges are well sealed in order to prevent the mixture from coming. To perfect “cappellacci”, grab the corners on the longest side of the triangle with your thumbs and index fingers and seal the two tips by raising your left hand and lowering your right hand. Ultimately, use your right thumb and index finger to raise the remaining corner. At this point, place them on a floured wooden board or table-cloth to prevent sticking. Boil water in a large pot, add salt and drop each square of “cappellacci”. When they float to surface, remove them little by little and dish up. Season with melted butter, sage and grated Parmesan.
Notes: alternatively, “cappellacci” can be seasoned withmeat sauce and grated Parmesan.
Sauvignon dei Colli bolognesi
Recipe sent by: Anna Maria Tagliati - Copparo (FE)