• 2 cups ricotta cheese
• 1 cup steamed spinach, chopped
• 1 cup grated Parmesan cheese
• 1 egg yolk
• 12 squares fresh pasta, cooked
• 2 cloves garlic
• 1 pound Campari tomatoes, wedged
• Salt and pepper
• 2 sprigs basil, chopped
• 3 tablespoons olive oil

Courtesy of Executive Chef Renato Depirro of Ristorante Cavour

Instructions

Filling:

1. In a bowl, combine ricotta, spinach, half the Parmesan, and the yolk. Season with salt and pepper.
2. Place about a full tablespoon of filling on the center of each square of pasta. Fold each square to make a triangle, then fold it again. Use 1 tablespoon of oil to coat the bottom of a baking sheet. Place cappellacci on baking pan. Set aside.

Sauce:

1. In a sauté pan, add the rest of the oil and garlic.
2. Let fry for a few seconds until garlic is golden, then add Campari tomatoes, salt and pepper.
3. Cook at medium heat for 3 minutes, then add basil.
4. Pour sauce on top of cappellacci, sprinkle the rest of the Parmesan cheese and finish in the oven for 7-8 minutes at 350°.