Grappelli Deli and Butchery on Instagram: "Cappellacci ricotta e spinaci 🧑🏻‍🍳 by @alessandro_grappelli Fresh egg-yolk pasta, a creamy ricotta and spinach filling, and a simple butter & Parmigiano finish. Italian comfort at its best! 🔥 For 2 portions of pasta dough: - 200 g flour - 120 g egg yolks For the pasta filling: – 250 g ricotta – 150 g spinach – 1 shallot – Olive oil – Salt, pepper & nutmeg For the sauce: – Butter – Parmigiano Reggiano – Sage leaves 1. Make the pasta dough: create a w
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ari on Instagram: "Cappellacci, gefüllt mit Mangold & frischem Ricotta, und Ragu alla Bolognese. 🇬🇧Cappellacci filled with with Swiss chard and fresh Ricotta, and Ragu alla Bolognese. . . . . #pasta#freshpasta#pastalover#italianfood#foodie#pastadough#pastamaking#nudeln#pastashapes#frischepasta#handmadepasta#pastaliebe#pastarecipe#pastarezept#kochen#cappellacci#gefülltepasta#ravioli#raguallabolognese#spinach"
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🎃 Pumpkin cappellacci, Italian style 🇮🇹 Leonardo and Guglielmo in the kitchen, making soft pumpkin gnocchi with butter and sage — simple, genuine, and full of flavour. Pasta dough: • 200 g “00” flour • 2 eggs Filling: • 150 g butternut squash • Extra virgin olive oil • Salt & pepper • Sage & rosemary Sauce: • 40 g butter • 5 sage leaves • 1 garlic clove A warm autumn recipe, made with care and a touch of Italian soul. 🍝✨ #pumpkin #italy #cooking #fyp #perte
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