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Cappellacci Ricotta and figs with pecorino and crunchy prosciutto

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Ingredients

Adjust Servings:
Pasta dough
200 gr flour 00
2 big eggs
Filling
350 gr Ricotta cheese
4 figs
2 spoons olive oil
a pinch salt
2 spoons parmigiano
sauce
1 spoons butter
generous pecorino cheese
pepper
4/5 slices prosciutto crudo

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Cappellacci Ricotta and figs with pecorino and crunchy prosciutto

Cuisine:
  • Serves 4
  • Hard

Ingredients

  • Pasta dough

  • Filling

  • sauce

Directions

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I wrote this recipe while I was packing Christmas presents just arrived from Italy.

I though the would be lovely to see my Cappellacci on your tables for Christmas lunch! I looked for a variation on the classic meat fillings, because here in Australia is summer and maybe a seasonal filling with  Ricotta cheese and figs is more appreciated!

Steps

1
Done

making pasta dough

Sift flour onto a wood bench, forming it into a volcano shaped mound with a well in the centre, where you can break eggs. Incorporate the eggs into the flour with a forehand your hands, gradually until it form a ball. Work the dough for 10 minutes until the consistency is smooth and elastic.
Wrap the dough in a clingfilm and leave it to rest for at least 30 minutes.

2
Done

making filling and cappellacci

Cut your figs, without skin, into small pieces and cook for 2 minutes with olive oil and a pinch of salt. Let it cool down. Mix figs with ricotta, add parmigiana and mix until well combined.
Cut out a piece of pasta dough and roll out it really thin. With a round cutter (6 cm in diameter) cut your pasta and put some filling in the center and fold over, sealing the edge. Then join the ends together, pressing the seal.

3
Done

Sauce!

Cut Prosciutto Crudo in little pieces and cook for some minutes until it becomes crunchy.
Cook your Cappellacci in plenty of boiling salted water for 4-5 minutes.
Meanwhile melt the butter in a pan. Scoop cappellacci from the water and add to butter. Mix together, add pecorino, pepper and 3 spoons of pasta water for moisture.
Divide between warmed plates, add crunchy prosciutto and sprinkle grated Pecorino over each portion.

Annapaola

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