Ricotta and herb cappellacci with pesto, peas and beans

Ricotta and herb cappellacci with pesto, peas and beans

By
From
More Home Comforts
Serves
4
Photographer
Peter Cassidy

I love Gennaro Contaldo – he’s a great friend and a true gent, and was one of the first to sign up for the show. He said it was about the food, though I reckon it was all about the cars … but when I did manage to prise him out of the garage he gave me a helping hand with this dish.

Ingredients

Quantity Ingredient

For the cappellacci

Quantity Ingredient
400g ‘00’ pasta flour
4 eggs
1-2 tablespoons water, if needed
200g ricotta cheese, drained
1 tablespoon freshly grated parmesan cheese, plus to serve
4 teaspoons finely chopped chives
1 teaspoons finely chopped basil leaves
1 teaspoons finely chopped marjoram
1 teaspoon finely chopped marjoram leaves
1 teaspoon finely chopped oregano leaves
sea salt
freshly ground black pepper

For the pesto, peas and beans

Quantity Ingredient
60g basil leaves
1 garlic clove, finely chopped
50g parmesan cheese, grated
75ml extra virgin olive oil
100g fresh peas
100g runner beans, cut into 2cm pieces
a few sprigs mint

Method

  1. To make the cappellacci, place the flour and eggs in a bowl or food processor and rub together or pulse until the mixture forms small crumbs. Remove from the processor, if using, pull together to form a dough, then knead lightly for 2–3 minutes, until the dough is smooth and elastic. Cover and place in the fridge for 20 minutes – you can cut the pasta you don’t wish to use into portions and freeze any extra.
  2. Meanwhile, place the ricotta, Parmesan and herbs in a bowl, and mix to combine then season to taste with salt and pepper.
  3. Roll out the pasta to 2mm thick, using a pasta machine or by hand with a rolling pin. Lay a sheet of pasta on the work surface and cut into 7.5cm squares. Brush one of the squares lightly with a little water around the edges, then place a spoonful of the ricotta mixture in the centre. Fold the pasta over the filling to form a triangle and press lightly around the edges to seal. Pressing gently on the edges, carefully roll the back long edge of the triangle up and over the filled area. Twist the two long ends of the triangle around, away from the tip, then press the long ends together, using a little more water to seal if necessary. Repeat with the remaining pasta and filling.
  4. To make the pesto, place the basil, garlic and parmesan in a food processor or a pestle and mortar and blitz to a fine purée. Add the olive oil and blitz again until well combined. Check the seasoning, then tip into a sauté pan. Bring a pan of salted water to the boil, add the peas and beans, and simmer for 3–4 minutes until tender. Drain and tip into the sauté pan with the pesto.
  5. Bring a large pan of salted water to the boil, add the cappellacci and cook for 1–2 minutes until they float to the top of the pan. Lift out with a slotted spoon and add them to the pesto, peas and beans, then add a couple of spoonfuls of pasta water and toss well to combine and warm the whole dish through.
  6. Serve with extra Parmesan grated over the top and a few sprigs of mint.
Tags:
Home Comforts
British food
classic recipes
indulgent
winter
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