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Add a photoServings: 8
Ingredients
- pasta ***SQUARES***
- 4 x Large eggs
- 2 tsp oil
- 1/2 tsp salt
- 2 c. flour tomato,
- 1 med onion, finely minced
- 5 x garlic cloves, crushed
- 10 Tbsp. extra virgin olive oil
- 2 can italian-style tomatoes (14 1/2 ounce. size cans) cut in small pcs
- 8 x fresh basil sprigs
- 2 tsp salt pepper
- 1 Tbsp. sugar
- 1 1/2 lb ricotta cheese
- 3/4 lb spinach, cooked and minced
- 1 tsp grnd nutmeg
- 4 x Large eggs grated parmesan =or possibly=- sharp pecorino cheese salt, pepper
- 1 Tbsp. oil
Directions
- Pasta: Combine 4 Large eggs, 2 tsp. oil and 1/2 tsp. salt in bowl and whisk till well blended. Add in flour, a little at a time, beating after each addition. Turn out onto well-floured board and knead several min till dough is hard and smooth but not dry. Add in more flour if necessary to prevent sticking. Cover and let stand at slightly hot temperature about 30 min to ripen. Cut dough in 2-inch portions and roll out slightly to flatten sufficient to fit into pasta machine. Roll in machine starting with thickest setting and progressing to next to finest setting till pasta is very thin (expansion takes place during cooking). Continue till 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 min before filling and cooking.
- Sauce: Meanwhile, to make sauce, sauteeonion and garlic in extra virgin olive oil till golden brown. Add in undrained tomatoes, basil and 2 tsp. salt. Season with pepper to taste. Bring to boil and simmer 15 min. Add in sugar at last minute.
- Filling: To make filling, combine ricotta, liquid removed spinach, nutmeg, 4 Large 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 in 1 Tbsp. oil. Drop each piece of pasta into boiling water and cook 3 to 4 min, or possibly just till 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 Tbsp. 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 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 8 servings | |
| Calories 399 | |
| Calories from Fat 300 | 75% |
| Total Fat 33.72g | 42% |
| Saturated Fat 9.79g | 39% |
| Trans Fat 0.07g | |
| Cholesterol 243mg | 81% |
| Sodium 328mg | 14% |
| Potassium 361mg | 10% |
| Total Carbs 8.38g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.95g | 2% |
| Protein 16.97g | 27% |
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