Simply Roundy's · 127.5 g
Simply Roundy's Ricotta & Spinach Cappellacci
What it is
These are small, hat-shaped pasta parcels filled with a creamy blend of ricotta cheese and tender spinach. The pasta dough is typically made from durum wheat flour and eggs, giving it a satisfying chew. The filling offers a mild, slightly sweet flavor from the ricotta, balanced by the earthy notes of spinach. Each piece is carefully crafted to hold its shape and its delicious filling during cooking.
How people cook with it
Cappellacci are a versatile pasta that can be dressed up or down for a quick weeknight meal or a more elegant dinner.
- Tossed with butter and sage
- Served in a light tomato sauce
- Finished with a sprinkle of Parmesan
- Added to a simple broth
To prepare, bring a large pot of salted water to a rolling boil. Gently add the cappellacci, ensuring they do not stick together. Stir occasionally as they cook. They are ready when they float to the surface and the pasta is tender, usually within a few minutes. Drain them carefully, reserving a little of the pasta water. Toss the cooked cappellacci with your chosen sauce or simply with olive oil and herbs. The reserved pasta water can be used to help emulsify sauces and coat the pasta evenly.
How it differs from similar foods
Compared to other filled pastas like ravioli, cappellacci are often larger and have a distinctive folded shape. The specific filling of ricotta and spinach provides a classic Italian flavor profile that is less assertive than some meat or cheese-only fillings, allowing other ingredients to shine.
Who it is for
Home cooks looking for a convenient way to enjoy fresh, filled pasta.
How to keep the rest
After opening, store any unused cappellacci in an airtight container in the refrigerator. It is best to consume them within a few days to maintain their freshness and texture. Ensure they are kept cool and dry to prevent spoilage.