Cappellacci Verdi Con Parmigiano

Cappellacci – Lungoleno CC BY-SA 2.5


48 disks (8 cm diameter) of fresh green pasta dough
100 g Parmigiano-Reggiano cheese
300 g fresh ricotta cheese
50 g walnuts
10 g sage
salt and pepper

Ingredients for Sauce
200 g fresh tomatoes
1 shallot

Ingredients for Pesto
100 g basil
1 handful of pine nuts
1 clove of garlic
1 teaspoon of salt
50 g Parmigiano-Reggiano cheese
extra-virgin olive oil

How to make the Cappellacci verdi con parmigiano:

Preparation for Pesto
Remove the leaves from the stalk and wash them in cold water. Pound them with pine nuts, garlic, and salt, then add olive oil until it reaches the desired consistency. Finally, add the freshly grated Parmigiano-Reggiano cheese.

Preparation of the Dish
Prepare the filling by mixing the ricotta cheese, the grated Parmigiano-Reggiano, the ground walnuts, and sage. Salt and pepper to taste, then using a spoon, place a knob of filling in the fresh pasta dough disks’ center. Wet the disk borders, fold them in half and press the edge so that they do not open while cooking. In a frying pan containing olive oil, saute’ the diced tomatoes and the finely chopped shallot. Boil the cappellacci dumplings in salted water. Serve them hot with tomato sauce and pesto. Decorate the dish with crunchy Parmigiano-Reggiano cheese made by heating a handful of grated cheese in a non-stick pan.

Serves 4

Regional recipe from Emilia-Romagna

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Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
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