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Ingredients
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Dough
Filling
Sauce
Method
Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine the corn masa harina and salt. Gradually add warm water, mixing until a smooth dough forms. Knead the dough for about 5 minutes until it is pliable. Cover with a damp cloth and let it rest for 30 minutes.
Filling Preparation
- 2
Prepare the Filling
In a skillet over medium heat, add olive oil and sauté the chopped nettles until wilted, about 5-7 minutes. Remove from heat and let cool slightly. In a bowl, combine the sautéed nettles, ricotta cheese, grated Parmesan cheese, and black pepper. Mix well until fully combined.
Assembly
- 3
Assemble the Cappellacci
Divide the dough into 4 equal pieces. Roll out each piece into a thin sheet, about 1/8 inch thick. Cut into squares (about 3 inches x 3 inches). Place a small spoonful of filling (about 1 tablespoon) in the center of each square. Fold the dough over to form a triangle and press the edges to seal. To form the cappellacci shape, bring the two corners of the triangle together and pinch to seal.
Cooking
- 4
Cook the Cappellacci
Bring a large pot of salted water to a boil. Gently add the cappellacci and cook for about 4-5 minutes, or until they float to the surface and are tender. Remove with a slotted spoon and drain.
Sauce Preparation
- 5
Serving
- 6
Serve the Cappellacci
Plate the cooked cappellacci and drizzle the sage butter sauce over them. Garnish with additional grated Parmesan cheese if desired. Serve immediately.