The cappellacci are stuffed pasta typical of Emilia Romagna, similar to ravioli but from the strange shape that recalls the old straw hats of the peasants.
Those typical of Ferrara are with the pumpkin filling, but today we give you a different way of making them for taste and color.
The dough is red because of the addition of beetroot puree and the filling is of Parmesan cheese.
The condiment is simple and perfect if you have some leftover Parma ham (the end of the leg) in your fridge and you do not know how to use it …
Ingredients for 2 people:
for the dough
250 gr flour
2 eggs
50 gr Beetroot in puree
a pinch of salt
for the filling
125 gr of ricotta
100 gr of stracchino or greek yogurt
175 gr grated Parmesan cheese
1 egg
nutmeg
for the sauce
100 g of butter
thyme
150 g of Parma Ham cut into julienne
flakes of Parmesan cheese
salt and pepper
Method:
for the dough
put the flour on a wooden pastry board and make a slight cavity in the center. add the eggs, beetroot puree and a pinch of salt, and knead until the dough is elastic and smooth. Leave it to rest for half an hour before covering it to prevent the surface from drying out. Then pull the dough with a rolling pin or a pasta machine, until you obtain a thin sheet and cut 30 squares of 7 cm each side.
for the stuffing
In a bowl, mix well the Parmesan, ricotta, stracchino and egg
add the nutmeg and taste to evaluate the eventual addition of a pinch of salt.
put half a teaspoon of filling on each square of dough, close tightly in a triangle and join the two corners, pressing down the flaps.
for the sauce
Put a knob of butter in a pan, add the thyme and parma ham cut into julienne strips, brown well until crisp, then add the rest of the butter and the ground pepper.
In the meantime cook the cappellacci in boiling salted water and then sauté them in the saucing pan with the addition of a little bit of cooking water.
Serve with some flakes of parmesan and fresh thyme.
