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Cappellacci alla Campari
Cappellacci alla Campari

Courtesy of Executive Chef Renato Depirro of Ristorante Cavour


  • 2 cups ricotta cheese
  • 1 cup steamed spinach, chopped
  • 1 cup grated Parmesan cheese
  • 1 egg yolk
  • 12 squares fresh pasta, cooked
  • 2 cloves garlic
  • 1 pound Campari tomatoes, wedged
  • Salt and pepper
  • 2 sprigs basil, chopped
  • 3 tablespoons olive oil



  1. In a bowl, combine ricotta, spinach, half the Parmesan, and the yolk. Season with salt and pepper.
  2. Place about a full tablespoon of filling on the center of each square of pasta. Fold each square to make a triangle, then fold it again. Use 1 tablespoon of oil to coat the bottom of a baking sheet. Place cappellacci on baking pan. Set aside.


  1. In a sauté pan, add the rest of the oil and garlic.
  2. Let fry for a few seconds until garlic is golden, then add Campari tomatoes, salt and pepper.
  3. Cook at medium heat for 3 minutes, then add basil.
  4. Pour sauce on top of cappellacci, sprinkle the rest of the Parmesan cheese and finish in the oven for 7-8 minutes at 350°.
Servings: Serves 4.