Spinach Cappalletti Recipe

Make the Dough

In a large bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into the well. Add the olive oil. Gradually mix the flour into the eggs using a fork until a rough dough forms.

Knead the Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.

Prepare the Filling

In a pan over medium heat, sauté the fresh spinach until wilted. Let it cool, then chop finely. In a bowl, combine the ricotta cheese, chopped spinach, smoked trout roe, chives, salt, and pepper. Mix until well combined.

Roll Out the Dough

After resting, divide the dough into quarters. Roll out each quarter into thin sheets using a pasta machine or a rolling pin, flouring as necessary to prevent sticking.

Assemble the Cappalletti

Cut the dough into squares or circles. Place a teaspoon of filling in the center of each piece. Fold over to create a triangle, pressing the edges to seal. Bring the two corners together to form a hat shape and pinch to seal.

Cook the Cappalletti

Bring a large pot of salted water to a boil. Cook the cappalletti in batches for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.

Prepare the Chive Split Cream

In a bowl, mix the sour cream, chopped chives, lemon juice, salt, and pepper until smooth.

Serve

Plate the cappalletti and drizzle with chive split cream. Garnish with additional smoked trout roe and chives if desired.