Cheese Capelletti
Indulge in the rich and rustic flavors of homemade Cheese Capelletti, a timeless Italian pasta dish that’s perfect for any special occasion. This recipe features delicate, hand-rolled pasta envelopes filled with a luxurious blend of ricotta, Parmesan, and mozzarella cheeses, lightly seasoned with nutmeg and black pepper for a hint of warm spice. Each capelletti is lovingly shaped into its signature “little hat” form, then gently cooked to tender perfection. Tossed in a fragrant sage butter sauce, this dish strikes the perfect balance between creamy, buttery, and savory flavors. With simple ingredients and a touch of culinary artistry, Cheese Capelletti promises an authentic taste of Italy that will elevate your dinner table. Whether for a holiday feast or a cozy family meal, serve this pasta with extra grated Parmesan for a decadent finish.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 300 grams All-purpose flour
- 3 pieces Large eggs
- 200 grams Ricotta cheese
- 100 grams Parmesan cheese
- 50 grams Mozzarella cheese
- 0.25 teaspoons Nutmeg
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 tablespoons Olive oil
- 50 grams Unsalted butter
- 6 pieces Fresh sage leaves
Instructions
Start by making the pasta dough: Place the flour on a clean surface or in a large bowl. Create a well in the center and crack the eggs into it. Add a pinch of salt. Using a fork, beat the eggs, gradually incorporating the flour from the edges.
Once the mixture begins to come together, knead the dough with your hands for about 8-10 minutes, until smooth and elastic. Wrap the dough in cling film and let it rest for 30 minutes at room temperature.
Prepare the cheese filling: In a medium bowl, mix ricotta cheese, Parmesan cheese (finely grated), Mozzarella cheese (shredded), nutmeg, salt, and black pepper. Stir until smooth and combined. Set aside.
After the dough has rested, roll it out thinly using a pasta machine or rolling pin on a floured surface. Aim for a thickness of about 1-2mm.
Cut the dough into 6-7cm squares or circles using a pasta cutter or knife. Place a small spoonful of the cheese filling in the center of each piece of dough.
To shape the capelletti: Fold the dough over the filling to form a triangle (if using squares) or a half-moon (if using circles). Press the edges firmly to seal, ensuring no air is trapped inside. Bring the two corners of the folded pasta together and pinch them to form the characteristic ‘hat’ shape.
Repeat the process with the remaining dough and filling. Place the formed capelletti on a floured tray as you work.
Bring a large pot of salted water to a boil. Cook the capelletti in batches for 3-4 minutes, or until they float to the surface.
While the pasta cooks, prepare the sage butter sauce. In a large skillet, heat the olive oil and butter over medium heat. Add the fresh sage leaves and fry for 1-2 minutes until crispy and aromatic.
Using a slotted spoon, transfer the cooked capelletti directly into the skillet with the sage butter sauce. Toss gently to coat the pasta in the sauce.
Serve the Cheese Capelletti immediately, garnished with extra grated Parmesan cheese, if desired. Enjoy!
Nutrition Facts
Calories |
681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 821 mg | 36% | |
| Total Carbohydrate | 63.1 g | 23% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.1 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 424 mg | 33% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 195 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
