Description
Crafted with care, these Sausage and Ricotta Cappellacci are filled with a savory blend of hot Italian sausage and creamy ricotta cheese topped with a luscious homemade tomato cream sauce. These tender pasta parcels are similar to ravioli or tortellini and are popular in Italian cuisine.
Ingredients
Scale
For the Rich Egg Pasta:
- 260 grams 00 flour
- 2 whole eggs
- 3 egg yolks
- Additional flour or semolina flour for dusting
For the Filling:
- 1 pound hot sausage links, casings removed
- 16-ounces ricotta cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 8 fresh basil leaves
- 1 egg
For the Homemade Tomato Cream Sauce:
- 2 pounds Campari tomatoes
- 2 tablespoons olive oil
- 3 garlic cloves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 torn fresh basil leaves
- 1/3 cup heavy cream
- ladle of starchy pasta water
Instructions
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Prepare the Filling:
- Brown the sausage in a pan, breaking it up into pieces. Drain excess grease and let it cool slightly.
- In a food processor, combine the sausage, ricotta cheese, Parmesan cheese, salt, pepper, nutmeg, basil leaves and egg. Pulse until creamy.
- Transfer the mixture to a pastry bag and chill in the fridge.
-
Make the Rich Egg Pasta Dough:
- Place the flour on the counter and make a well.
- Add in the whole eggs and egg yolks.
- Using a fork, slowly mix the eggs, gradually incorporating the flour.
- Once combined, knead the dough for 8-10 minutes until it forms a soft ball.
- Cover and let it rest for at least 20 minutes.
-
Prepare the Homemade Tomato Sauce:
- Blanch the tomatoes in boiling, salted water for 2 minutes to release the skin. Peel and crush the tomatoes.
- Heat olive oil in a saucepan. Add the garlic cloves and cook for 2 minutes, ensuring you do not brown or burn the garlic.
- Pour in the crushed tomatoes. Season with salt and pepper. Add the torn basil leaves.
- Let the sauce simmer while you prepare the cappellacci.
-
Shape and Fill the Cappellacci:
- Sprinkle flour on a flat surface.
- Divide the pasta dough into halves and roll out one piece thinly using a pasta machine or rolling pin.
- Cut the dough into large squares (about 3″x3″ or 4″x4″).
- Trim the edges using a pasta cutter.
- Pipe the filling into the center of each square.
- Moisten the inside edges of the pasta dough with water.
- Fold the square into a triangle. Press the dough around the filling to create a seal.
- Firmly seal the edges.
- Invert the filled pasta triangle and make an indent in the middle with your finger.
- Wet one end with water and bring the ends together to form a criss-cross.
- Press to seal tightly.
- Place filled cappellacci on a floured surface or baking sheet.
- Finish filling the remaining until you run out of dough or filling.
-
Cook the Cappellacci and Finish the Tomato Cream Sauce:
- Boil a pot of water. Salt the water then add the cappellacci in batches.
- Add a ladle full of the starchy pasta water, along with the heavy cream, to finish the sauce.
- Once the pasta floats to the top, cook for an additional 3-4 minutes for al dente.
- Remove with a slotted spoon and transfer to a platter or into individual bowls.
-
Finish with Sauce and Garnishes:
- Spoon the tomato cream sauce over the cooked cappellacci.
- Garnish with freshly grated Parmesan cheese and fresh basil leaves.
Notes
- If you do not prefer a rich egg pasta dough, use your favorite pasta dough recipe instead.
- Substitute the homemade pasta sauce with your own sauce, or a jarred marinara.
- Easily substitute the hot sausage with mild or sweet sausage.
- Leave out the sausage for a vegetarian pasta dish.
- Ground sausage can be used instead. I, personally think link sausage has more flavor (Do not forget to remove the sausage from the casings).
- Add fresh spinach to the filling.
- For a fresher tomato sauce, or for preference, omit the heavy cream.
- Prepare the filling in advance to allow flavors to meld together.
- Chill the filling in the refrigerator for about 30 minutes for easier handling.
- Use a pasta machine for uniform thickness and as a time-saver.
- Keep the pasta dough covered with a clean kitchen towel or plastic wrap to prevent drying out.
- Avoid overfilling the cappellacci to prevent bursting during cooking.
- Seal the edges of the pasta dough tightly using a little water.
- Trim any excess dough for neat, uniform shapes.
- Use a decorative pastry cutter for trimming.
- Season the boiling water generously with salt before adding the cappellacci.
- Cook the cappellacci in batches to prevent overcrowding and ensure even, al dente texture.
- Serve the cooked cappellacci immediately with your preferred sauce and garnishes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 40 minutes
- Filling and Forming: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner, Pasta
- Method: Moderate
- Cuisine: American, Italian