Green cappelletti of Grandma Sara
Green cappelletti is a traditional stuffed fresh pasta dish from Romagna. The recipe for their delicate filling, ricotta, and mushrooms, is from my maternal grandmother's repertoire
Servings 6 servings
Ingredients
Green dough
- 80 g of boiled and squeezed spinach
- 2 regular eggs
- 300 g all purpose flour or 00 flour
Filling
- 250 g of champignons mushrooms
- 400 g of drained cow's ricotta cheese
- 50 g of grated Parmigiano
- 1/2 of teaspoon salt
- nutmeg, to taste if you like it
Instructions
Green dough
- In a food processor, blend the spinach with the eggs.
- Place the flour on the cutting board and form a well in the centre with your fingers. Ensure the well is large enough to take the required liquid and pour in the eggs and spinach.
- Using a fork, gradually bring the flour toward the center to mix with the eggs.
- Stir until large crumbs form. From this point on, work the dough with your hands.
- Work the dough with regular wrist movements, pushing the mixture forward and bringing it back toward you for about 10 minutes until it is smooth and soft but not sticky.
- Form a ball and let the dough rest for 30 minutes at room temperature, wrapped in plastic film or under a glass bowl.
Filling
- Remove the mushrooms' stems and wash or discard the top skin. Roughly chop the mushrooms in a nonstick pan with olive oil until soft.
- Drain the mushrooms, let cool, squeeze them lightly with your hands, and chop finely with a knife.
- In a bowl, mix ricotta, Parmesan, salt, and nutmeg. Add the mushrooms and mix again. Refrigerate until ready to use.
Green cappelletti assembling
- Roll out a thin sheet with a pasta machine or on a cutting board.
- Use a pasta cutter wheel to cut out 5cm squares.
- Arrange a generous teaspoon of filling on each square.
- Join two tips of the square together, forming a triangle. Apply pressure with your fingers to the edges to seal them. Now, join the other two tips and press them together.
- Let the cappelletti rest on trays sprinkled with semolina for 30 minutes.
- Cook the cappelletti in boiling salted water for 4-5 minutes. Drain and season.