Homemade Spinach and Ricotta Capeletti
This delectable homemade capeletti recipe combines the freshness of spinach and the creaminess of ricotta, resulting in delicate pasta parcels perfect for your favorite soup or pasta dish. Each bite bursts with flavors of Parmesan, lemon zest, and a touch of nutmeg. Make a big batch and freeze for future culinary adventures!
ingredients
- 2 cups all-purpose flour
- 2 large eggs
- 1 cup fresh spinach, blanched and chopped
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- Zest of 1 lemon
- 1/4 teaspoon ground nutmeg
- Salt and black pepper, to taste
- 2-3 tablespoons water, if needed
- Semolina flour, for dusting
- Your choice of soup or pasta sauce
steps
- 1.
In a large bowl, combine the flour and eggs. Mix until crumbly, then knead until dough forms a smooth ball. Cover and let rest for 30 minutes.
- 2.
Meanwhile, in a separate bowl, mix together chopped spinach, ricotta cheese, Parmesan, lemon zest, nutmeg, salt, and pepper. Set aside.
- 3.
Roll out the dough into thin sheets, dusting with semolina to prevent sticking. Cut into small squares.
- 4.
Place a teaspoon of the spinach and ricotta filling in the center of each square. Fold the dough to create a triangle and seal edges.
- 5.
Bring a pot of salted water to a boil. Cook the capeletti in batches until they float to the surface, about 3-4 minutes. Remove with a slotted spoon and set aside.
- 6.
Serve the capeletti in your favorite soup or pasta sauce. Enjoy their delightful taste and savory filling!
