Cappellacci Recipe

Make the dough

On a clean work surface mound the tipo 00 and semolina flours and make a large well in the center. Crack the eggs into the well, add 1 tablespoon olive oil and 1/2 teaspoon salt. Using a fork, gently whisk the eggs while gradually incorporating a little flour from the inner edge of the well until a shaggy dough forms.

Knead

Once combined, use your hands to bring the dough together and knead vigorously for 8–10 minutes until smooth, elastic, and slightly tacky. If dough is too sticky, dust with up to 1 tablespoon extra flour. Shape into a ball, wrap tightly in plastic wrap and rest at room temperature for 30–45 minutes.

Roll the sheets

Cut dough into 4 pieces. Keep pieces covered while working. Using a pasta machine or rolling pin, roll each piece to about 1.2–1.5 mm thickness (machine setting 6–7 on many rollers) to produce large sheets roughly 8 x 12 inches. Dust with semolina to prevent sticking and cover with a damp towel.

Prepare filling

Combine torn burrata, drained ricotta, and finely grated Grana Padano in a bowl. Mix gently to preserve some creaminess from the burrata. Add 2 tablespoons chopped fresh basil, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon fine salt. Taste and adjust seasoning; mixture should be creamy and slightly salty to contrast the pasta.

Portion

Transfer filling to a piping bag or a small spoon. For each cappellaccio, portion about 1 tablespoon (approx. 15 g) of filling; depending on size of sheets you should get roughly 20–24 pieces from the dough quantity given.

Cut rounds

Using a 2.5–3 inch (6–7.5 cm) round cutter or a small bowl, cut circles from the pasta sheets. Re-roll scraps as needed.

Fill and seal

Place a heaped 1 tablespoon portion of filling slightly off-center on each round. Lightly brush the exposed pasta edges with water. Fold the circle over the filling to form a half-moon and press out excess air around the filling. Bring the two short points of the half-moon together, overlap slightly and press to seal, forming a small hat-shaped cappellaccio. Ensure seams are well sealed to prevent leaking.

Rest

Place formed cappellacci on a floured tray (semolina) and dust the tops to prevent sticking. Cover loosely with a clean kitchen towel until ready to cook.

Prepare tomatoes

In a medium bowl, season the halved tomatoes with 1/2 teaspoon salt and 1/4 teaspoon black pepper; let sit 10 minutes to draw out juices. Drain off any excess liquid if very watery (reserve juice for another use).

Sauté garlic and tomatoes

Heat 2 tablespoons olive oil in a wide sauté pan over medium heat. Add the thinly sliced garlic and cook 30–45 seconds until fragrant but not browned. Add the seasoned tomatoes and cook 2–4 minutes, stirring gently, until softened but still bright — you want a fresh sauce rather than a reduced passata. Stir in torn basil leaves and remove from heat.

Finish sauce

If desired, add 1 tablespoon butter off-heat and swirl to emulsify the sauce for a glossy finish. Adjust seasoning to taste. Keep sauce warm on very low heat while you cook the pasta.

Boil water

Bring a large pot of salted water (about 4–5 liters) to a rolling boil. Add a teaspoon of salt less than usual since filling and sauce are salty.

Cook cappellacci

Carefully drop cappellacci into the boiling water in batches so they have space. Stir gently once to prevent sticking. Cook 3–4 minutes from when they float (fresh pasta) — timing will depend on thickness; test one to ensure filling is hot and pasta tender but not mushy.

Drain and dress

Using a slotted spoon or spider, transfer cooked cappellacci straight to the warm tomato-basil sauce (do not over-drain; a little cooking water clinging helps emulsion). Toss gently in the pan over low heat for 30–60 seconds to coat; if sauce seems dry, add 1–2 tablespoons reserved pasta water.

Plate

Divide cappellacci among warm plates (about 6–8 per person for 4 servings). Spoon remaining tomato-basil sauce over and around them. Grate additional Grana Padano over each portion and finish with a drizzle of olive oil and a few fresh basil leaves.

Serve immediately while cappellacci are hot and the burrata filling is creamy. Provide extra Grana Padano at the table. Leftovers: store filling and cooked pasta separately; reheating is best gently in a skillet with a little sauce to avoid bursting the pasta.