Cappellacci Filled With Burrata And Grana Padano Served With Fresh Tomato And Basil (emilia-romagna) Recipe

Make the dough

Mound the 00 and semolina flours on a clean work surface and make a large well in the center. Crack the eggs into the well, add 1 tablespoon extra-virgin olive oil and 1/2 teaspoon salt. Using a fork, gently beat the eggs and gradually incorporate flour from the inner wall of the well until a shaggy dough forms.

Knead

Bring the dough together with your hands and knead vigorously for 8–10 minutes until smooth, elastic and slightly tacky. If dough is too dry add a few drops of water; if too sticky dust with a touch of flour. Form into a ball, wrap tightly in plastic (or beeswax wrap) and rest at room temperature for 30 minutes.

Roll and cut

After resting, divide dough into 4 portions. Keep unused portions wrapped. Flatten one portion and run through a pasta machine or roll thinly with a rolling pin to about 1.5 mm (thin enough to see your hand through). Dust lightly with semolina flour to prevent sticking. Cut rounds about 7–8 cm (2.8–3.2 in) diameter using a cookie cutter or rim of a glass.

Prepare burrata filling

Place burrata in a fine-mesh sieve for 5–10 minutes to remove excess whey; reserve the cream for finishing if desired. In a bowl combine drained burrata pieces, ricotta, 3/4 cup finely grated Grana Padano, lemon zest, 1/4 tsp black pepper and 1/4 tsp salt. Gently fold to combine — you want a creamy but slightly textured filling. Taste and adjust salt/pepper; refrigerate briefly if needed to firm for easier handling.

Portion filling

Spoon about 1 rounded teaspoon of the filling into the center of each pasta round. Keep a small rim of dough around the filling dry to ensure a good seal.

Seal

Lightly brush the edge of each round with water. Fold each round over the filling to form a half-moon and press gently to remove air. Bring the two corners of the semicircle together and press to form a hat-like shape (cappellacci). Pinch firmly to seal; trim any excess dough. Place assembled cappellacci on a semolina-dusted tray, covered with a kitchen towel to prevent drying.

Prepare sauce

Heat 2 tablespoons extra-virgin olive oil in a skillet over medium heat. Add the thinly sliced garlic and cook until fragrant and pale gold, about 30–45 seconds (don’t brown). Add the halved cherry tomatoes and chopped plum tomatoes. Season with 1/2 tsp salt and 1/4 tsp pepper. Sauté gently for 6–8 minutes until tomatoes begin to soften and release juices. If using, splash in 2 tablespoons white wine and simmer 1–2 minutes to reduce. Stir in chiffonade of 8 basil leaves and remove from heat. Taste and adjust seasoning.

Finish sauce

If you prefer a silkier sauce, pulse half the tomatoes briefly in a blender before returning to the skillet; otherwise leave it rustic. Keep warm on very low heat while you cook the pasta.

Boil pasta

Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Gently lower cappellacci into the water in batches (do not overcrowd). Fresh filled pasta will cook quickly — 2.5–4 minutes depending on thickness. They are done when they float and the dough feels tender but still holds shape. Use a slotted spoon to transfer the cooked cappellacci directly into the skillet with the warm tomato sauce.

Finish in skillet

Add 2 tablespoons unsalted butter and 1 tablespoon extra-virgin olive oil to the skillet with the tomatoes and gently toss the cooked cappellacci in the sauce over low heat for 1 minute to marry flavors. If sauce seems dry, add 1–2 tablespoons of reserved pasta cooking water to create a glossy emulsion. Adjust seasoning with salt and pepper. Stir in a few torn basil leaves (reserve some for garnish).

Plate and serve

Divide cappellacci among 4 warmed plates (serves 4). Spoon additional tomato and basil sauce over each portion. Finish with a generous scattering of shaved or grated Grana Padano (about 2 tablespoons per plate), a light drizzle of extra-virgin olive oil and a few extra basil leaves. Optionally spoon a little of the reserved burrata cream over each plate for extra richness. Serve immediately.