There are infinite pasta shapes, and as well infinite filled pasta types. Cappelletti are a type of fresh stuffed pasta typical of northern Italy, particularly around Modena and Bologna. They originated back in the Middle Ages when they were considered a luxury food. The name literally means “little hats”, which is what their rounded shape resembles.
This was my very first time making cappelleti, and like any stuffed pasta, I fell in love. They can be made both from square or circles dough by using the same shaping process. I find these much easier to shape than tortellini, to be honest, but as cute.
I decided spicing up this recipe adding some colour to the dough, but you can use exactly the same idea for making normal cappelletti, and use the filling you prefer, of course. They are usually served with broth, but the buttery version or tomato-sauce one are as popular. Have fund and get into the kitchen!
“Life is a combination of magic and pasta.”
Federico Fellini
Rainbow Cappelletti with Ricotta and Haddock Filling and Peach Coulis
Equipment
- frying pan
- Bowl
- Electric Food Chopper
- Pot with Salted Boiling Water
- sauce pan
Ingredients
- 300 gr Flour
For the Dough
- 300 gr Flour
- 120 gr Water
- 1-2 tsp Black Goji Berry Powder for the Purple Dough
- 1-2 tsp Butterfly Pea Flowers for the Indigo Dough
- 1-2 tsp Blue Spirulina Powder for the Blue Dough
- 1-2 tsp Blue Spirulina+ Curcuma Powder for the Green Dough
- 1-2 tsp Curcuma Powder for the Yellow Dough
- 1-2 tsp Tomato Paste + Paprika Powder for the Orange Dough
- 1-2 tsp Tomato Paste + Beetroot Powder for the Red Dough
- as required Semolina Flour
- as required Butter for serving
For the Filling
- 2 Haddock Fillet (300 gr)
- 120 gr Ricotta
- 1/2 Grapefruit Juice + a bit of Zest
- To taste Salt and Pepper and Herbs
- as required Olive Oil
For the Peach Coulis
- 2-3 White Peaches peeled and chopped
- 50 gr Ricotta
- 2-3 leaves Basil
- 1-2 tsp Salt
- 1 tbsp Demerara Sugar
Instructions
For the Dough
- Start preparing the dough separately for each colour. 50 gr flour and 20 gr water plus the coloured powder. Knead and let the dough balls rest for 30 minutes in the fridge.
- Start with the colour you want in the center (purple in my case) and make a log about 2 cm tick. Put aside and take the second colour. Make a log and roll the dough to get a rectangular shape. Roll this rectangular sheet around the initial log. Be careful not to leave ay air in between and use semolina flour for preventing the dough from sticking to the working surface. Repeat with all the other colours.
- Leave the log with all the rolled dough in the freezer for about one hour. In the meantime prepare the filling.
- After the log rested, cut 0.2-0.4 cm slices from it and roll them to make round thin sheets.
For the Filling
- Warm up some olive oil in a frying pan and cook the haddock. Add herbs and season with salt and pepper and the grapefruit juice and zest for about 5-10 min, until cooked.
- Blend the haddock together with the ricotta by using an electric food chopper.
- Fold the circles in half over the filling to form half moons, pressing down with your fingers to seal the edge. Then pull the two corners towards each other, overlapping one over the other, and press down on the tips to help them adhere together. Continue until all of the cappelletti are made.
- Cook them in a pot with salted boiling water for about 2 minutes and toss them in a sauce pan with melted butter.
For the Peach Coulis
- Warm up a sauce pan and cook the peaches until tender, together with the basil leaves, sugar and salt. Add some water when you see they are getting burned.
- Remove the basil leaves and blend the cooked peaches and add the ricotta.
- Serve the cappelletti with the peach coulis on a side.
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!
