Chef Federico Alessandri © 2020
Cappellacci spinach and ricotta cheese

PREPARATION:
Work the dough as demonstrated during the class, wrap it in transparent plastic paper and let it rest in the fridge for 30 minutes. Wash and then drain the spinach. Cook the spinach in a pan on a low flame and a lid on top. The lid will create a sort of ‘steam room‘. Once the spinach is done, find a way to completely dry it (You can use a kitchen towel and twist it to death!). Remember that any filling at the end has to be completely dry, so remove as much as water as possible. Let the spinach cool down, and then mince it and add all the ingredients, then put the filling in the fridge for 20 minutes. Assemble the cappellacci as demonstrated. In a pot of water add 0,3 ounce of salt for each liter of water. Wait until it boils, then add the pasta, cook for 1 minute, then finish to cook it in a pan with some melted butter. Continue to cook until ready (remember fresh pasta cooks VERY quickly!) adding small amounts of the pasta water as needed. Stir parmigiano in at the end- after the burner has been turned off .
FOR PRESENTATION:
Melt some creamy cheese (e.g. stracchino, robiola or caprino) in a little pot with some of the boiling pasta water- looking for the right consistency. Paint the plate with the cheese and a red wine reduction.

INGREDIENTS
• *Ingredients for 4 people:

• For the ravioli:

• -10,60 ounces ‘00’ flour
• -6,350 ounces eggs ( 3 extra large eggs)
• -3 pinches of salt
• -3 table spoon of extra virgin olive oil
• For the stuffing:
• -9 ounces of spinach
• -4 ounces of Italian ricotta cheese
• -3 ounces of parmigiano cheese
• -nutmeg
• -salt
• -black pepper
• In my version I add:
• -rehydrated raisins
• -toasted pine nuts
• -lemon and or orange zest

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