Cappellacci (stuffed pasta squares)
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Cappellacci (stuffed pasta squares)
  Pasta    Squares    Italian  
Last updated 6/12/2012 12:42:58 AM. Recipe ID 2001. Report a problem with this recipe.
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      Title: Cappellacci (stuffed pasta squares)
 Categories: Pasta, Main dish, Italian
      Yield: 8 Servings
 
MMMMM-----------------------PASTA SQUARES----------------------------
      4    Eggs
      2 ts Oil
    1/2 ts Salt
      2 c  Flour

MMMMM------------------------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

MMMMM--------------------------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

MMMMM---------------------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.
 




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Recipe ID 2001 (Apr 03, 2005)

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