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This recipe brings together the delicate flavors of ricotta and spinach in a classic cappelletti pasta. The silky pasta dough is made from scratch, filled with a creamy spinach and ricotta mixture brightened by lemon zest. The cappelletti are then coated in a simple sage-infused butter sauce, creating a dish that's both elegant and satisfying. Finished with shavings of Parmigiano Reggiano, every bite is a perfect balance of richness and freshness.
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Form a mound with the flour on a work surface and create a well in the center.
Add the egg yolks, whole egg, and salt into the well.
Gradually incorporate the flour with a fork, then knead until a smooth and elastic dough forms.
Wrap the dough and let it rest for at least 1 hour at room temperature.
Cook the spinach in a pan until wilted.
Drain and squeeze the spinach very well to remove as much moisture as possible.
Finely chop the spinach with a knife.
Mix the spinach with ricotta, lemon zest, and a pinch of salt in a bowl until smooth and well combined.
Roll the pasta dough thin using a pasta machine.
Cut the dough into small rounds.
Place a small amount of filling in the center of each round.
Fold each round in half to form a half-moon, press to seal, then wrap the two corners around your finger to form the classic cappelletti shape.
Cook the cappelletti in a large pot of salted boiling water for 2 minutes.
Melt the butter gently in a pan with the sage leaves.
Add a splash of pasta cooking water to the pan to create a light emulsion.
Transfer the cappelletti to the pan and toss gently until coated in the butter sauce.
Serve immediately and finish with a few shavings of Parmigiano Reggiano.
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Ensure the spinach is thoroughly drained and squeezed to avoid a watery filling.
If you don’t have a pasta machine, use a rolling pin to roll the dough as thin as possible.
For a more intense flavor, let the filling rest in the fridge for 30 minutes before using.
Use a small cookie cutter or glass to cut uniform rounds for the cappelletti.
Can I use frozen spinach instead of fresh?
Yes, but make sure to thaw and squeeze out all excess moisture before using.
How thin should I roll the pasta dough?
Roll the dough until it is almost translucent but still sturdy enough to hold the filling.
Can I make the cappelletti ahead of time?
Yes, you can freeze the shaped cappelletti on a tray and cook them directly from frozen.
What can I use instead of sage leaves?
You can substitute sage with thyme or rosemary for a different flavor profile.
How do I prevent the cappelletti from opening while cooking?
Ensure the edges are sealed tightly by pressing firmly and using a little water if needed.
