Cappellacci Filled With Burrata And Grana Padano Served With Fresh Tomato And Basil Recipe

Make the dough

On a clean work surface, mound the 00 and semolina flours and make a well in the center. Crack the eggs into the well, add 1 tablespoon olive oil and 1/2 tsp salt. Using a fork, gently whisk the eggs and begin incorporating flour from the inner edges until a shaggy dough forms. If the dough feels too dry, add up to 2 tablespoons water. When combined, knead the dough for 8–10 minutes until smooth and elastic (it should spring back when pressed).

Rest

Wrap the dough tightly in plastic wrap or place in a covered bowl and rest at room temperature for 30 minutes to relax the gluten.

Roll and sheet

Divide the dough into 3 equal pieces. Keep unused pieces covered. Using a pasta machine or rolling pin, roll each piece into a long sheet 1.5–2 mm thick (about setting 6–7 on a machine). Lightly dust with flour to prevent sticking.

Prepare filling while dough rests. Drain burrata in a fine sieve for 10 minutes to remove excess liquid, then place in a bowl and gently break it up. Add the grated Grana Padano and ricotta (if using) and mix until homogenous but still slightly lumpy — you want a creamy texture. Season with 1/4 tsp black pepper and 1/8 tsp fine salt. Taste and adjust seasoning carefully; burrata is already creamy and slightly salty. Transfer filling to a piping bag or a zip-top bag with the corner snipped for easier portioning.

On one pasta sheet, arrange small mounds of filling about 1 teaspoon (approximately 8–10 g) each, spaced about 1.5 inches apart. Brush a little water or beaten egg along the pasta around each mound to help seal.

Place a second sheet of pasta over the first and gently press around each mound to remove air and seal the edges. Using a 2–2.5 inch round cutter or a knife, cut rounds around each filling mound. Take each round, fold in half over the filling to form a half-moon, press the edges firmly to seal and then bring the two corners together and press to form the classic cappellacci (a small hat) shape. Dust finished cappellacci lightly with flour and place on a tray covered with a clean cloth while you finish the rest.

Make the sauce while shaping or after shaping. Heat 2 tablespoons olive oil in a sauté pan over medium heat. Add the smashed garlic clove and cook for 30–45 seconds until fragrant but not browned.

Add the diced tomatoes, 1/2 tsp salt and 1/4 tsp sugar (if using). Bring to a gentle simmer and cook 6–8 minutes until slightly reduced but still fresh-tasting. Remove and discard the garlic clove. Stir in the torn basil leaves and remove from heat. Taste and adjust seasoning.

Bring a large pot of salted water to a rolling boil (use about 1 tbsp salt per 4–5 liters). Reduce to a gentle boil and cook cappellacci in batches so they have room. Fresh cappellacci will cook quickly — about 3–4 minutes — or until they float and pasta feels al dente. Use a slotted spoon to transfer cooked cappellacci directly to the sauté pan with the sauce.

Alternatively, if you prefer a light butter finish, melt 2 tablespoons butter and 1 tablespoon olive oil in a large sauté pan over low heat, add the tomato-basil sauce, then add the drained cappellacci to the pan and gently toss for 1 minute to coat and finish cooking. This will add silkiness without overpowering the delicate filling.

Plate 4–6 cappellacci per person (depending on size) with a spoonful of tomato-basil sauce. Scatter torn fresh basil over the top, shave additional Grana Padano, and finish with a few small flakes of coarse salt and a crack of black pepper.

Serve immediately while hot. Optionally, drizzle a little extra virgin olive oil over each plate for brightness.