Cappellacci alla piacentina

Traditionally, the ancient Piacenza recipe for cappellacci or tortelli, served this pasta without sauce: today, instead, butter, sage and grated parmigiano are added to create a very tasty dish. Many tasty sauce variations can be used according to ones preferences.. We are presenting the ancient recipe, very easy to prepare and great for the whole family. This dish combines past and present in a genuine bond with mother earth which is still very important in the colli piacentini.

PREPARATION easy

TIME REQUIRED 30 minutes

INGREDIENTS FOR 4

For cappellacci
Fresh pasta

For the filling:
300 grams fresh spinach
200 grams fresh ricotta cheese
200 grams grated parmigiano or pecorino cheese
1 egg
a pinch of nutmeg
salt
butter
sage

The most difficult part of this recipe is obviously the preparation of cappellacci, because the sauce is extremely easy. If you choose to buy tortelli, you can go directly to the sauce.

Carefully wash the spinach, put them in a pot with salted water and boil.
Drain the spinach, cool and wring out water in a cotton cloth. Finely mince.
Put the spinach in a bowl, add ricotta, egg, grated parmigiano, nutmeg and salt. Mix well until you obtain a cream.

Cut the fresh pasta in large strips, 8 centimeters on each side; cut the strips in large squares.
Place the spinach and ricotta cream in the middle of each square with a spoon. Fold and seal the squares with your fingers.
Put water in a pot and bring to a boil and add salt. Add the cappellacci and cook for a few
Minutes.
Drain and rinse in fresh water to interrupt cooking.
Melt butter in a pan, add cappellacci, stir, add sage cut in small pieces, and grated parmigiano