Homemade stuffed cappellacci

By the GetYourMacros team · 31 August 2026

Classic handmade Italian dumplings stuffed with a delicate ricotta and spinach filling.

• Time 30 min
• Course First course
• Diet Vegetarian
• Cuisine Italian
• Allergens gluten, dairy, eggs

Ingredients (1 serving)

• 60 g Plain flour (00)
• 1 Egg (60 g)
• 80 g Ricotta
• 100 g Spinach
• 15 g Parmesan
• Nutmeg to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Pour the flour onto a wooden board, create a well in the center, and crack the egg into it.
2. Knead the dough by hand for about 10 minutes until smooth and elastic, then cover with a bowl to rest.
3. Sauté the spinach in a non-stick pan for 4-5 minutes until wilted, then squeeze out all excess water and chop finely.
4. In a bowl, mix the chopped spinach with ricotta, grated parmesan, and a pinch of nutmeg until creamy.
5. Roll out the dough very thinly with a rolling pin and cut it into 6-7 cm squares.
6. Place a teaspoon of filling in the center of each square, fold into a triangle, and join the corners to form the cappellaccio shape.
7. Boil the pasta in salted water for 3-4 minutes until they float to the surface.
8. Drain carefully and serve with a spoonful of the cooking water or a touch of parmesan.

Tips

• Squeezing the spinach perfectly dry is the secret to a filling that doesn't make the pasta soggy.
• You can freeze them on a tray first, then move to a bag for a quick gourmet meal anytime.

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