Ingredients
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Pasta dough
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200 gr
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2 big
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Filling
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350 gr
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4
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2 spoons
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a pinch
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2 spoons
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sauce
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1 spoons
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generous
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4/5 slices
Directions
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
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1
Done
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making pasta doughSift 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. |
|
2
Done
|
making filling and cappellacciCut 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. |
|
3
Done
|
Sauce!Cut Prosciutto Crudo in little pieces and cook for some minutes until it becomes crunchy. |
