Ricotta & Spinach Cappella (ravioli) in a sage and butter sauce

I LOVE Gennaro Contaldos recipes. He cooks with so much passion it is impossible not to try and cook like him. This cappella is simple, fun and full of italian flavour. A must. I would not suggest to make this for more than 8 to keep things under control.

Ingredients 4 people

For the pasta dough:

  • 150 g strong white bread flour
  • 500 g fine ground semolina flour
  • 2 eggs

For the filling:

  • 250g of ricotta
  • 50g of blanched spinach
  • nutmeg
  • salt & pepper
  • 1 tbs of ratted parmegiano

For the sauce:

  • 2 tbs of olive oil butter
  • 5 sage leafs
  • 4 tbs of pasta water
  • salt & pepper
  • 1 tbs of ratted parmegiano
  • plus more for serving
  • crispy fried sage for topping


Foodtube Gennaro Contaldo making Cappellacci:





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