Cappellacci alla piacentina

Cappellacci alla piacentina


Traditionally, the ancient Piacenza recipe for cappellacci or tortelli, served this pasta without sauce: today, instead, butter, sage and grated parmigiano are added to create a very tasty dish. Many tasty sauce variations can be used according to ones preferences.. We are presenting the ancient recipe, very easy to prepare and great for the whole family. This dish combines past and present in a genuine bond with mother earth which is still very important in the colli piacentini.


Cappellacci alla piacentina



TIME REQUIRED   30 minutes


For cappellacci
Fresh pasta

For the filling:
300 grams fresh spinach
200 grams fresh ricotta cheese
200 grams grated parmigiano  or pecorino cheese
1 egg
a pinch of nutmeg


The most difficult part of this recipe is obviously the preparation of cappellacci, because the sauce is extremely easy. If you choose to buy tortelli, you can go directly to the sauce.

  1. Carefully wash the spinach, put them in a pot with salted water and boil.
  2. Drain the spinach, cool and wring out water in a cotton cloth. Finely mince.
  3. Put the spinach in a bowl, add ricotta, egg, grated parmigiano, nutmeg and salt. Mix well until you obtain a cream.
    Ingredienti per i Cappellacci
  1. Cut the fresh pasta in large strips, 8 centimeters on each side; cut the strips in large squares.
    Place the spinach and ricotta cream in the middle of each square with a spoon. Fold and seal the squares with your fingers.La preparazione dei Cappellacci
  2. Put water in a pot and bring to a boil and add salt. Add the cappellacci and cook for a few
    Minutes.Cappellacci cottura
  3. Drain and rinse in fresh water to interrupt cooking.
  4. Melt butter in a pan, add cappellacci, stir, add sage cut in small pieces, and grated parmigiano
    Cappellacci alla piacentina abbinamento

Serve this delicious dish with Ortrugo Frizzante Podere Casale.

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