Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------------PASTA SQUARES----------------------------
4 Eggs 1/2 ts Salt
2 ts Oil 2 c Flour

------------------------TOMATO SAUCE-----------------------------
1 md Onion; finely chopped -cut in small pieces
5 Garlic cloves; crushed 8 Fresh basil sprigs
10 tb Olive oil 2 ts Salt
2 cn Italian-style tomatoes Pepper
-(14 1/2 oz. size cans) 1 tb Sugar

--------------------------FILLING-------------------------------
1 1/2 lb Ricotta cheese Grated Parmesan
3/4 lb Spinach; cooked and chopped -=OR=- Sharp pecorino cheese
1 ts Ground nutmeg Salt, pepper
4 Eggs

---------------------FOR COOKING WATER--------------------------
1 tb Oil

Combine 4 eggs, 2 teaspoons oil and 1/2 teaspoon salt in bowl and
whisk until well blended. Add flour, a little at a time, beating
after each addition. Turn out onto well-floured board and knead
several minutes until dough is firm and smooth but not dry. Add more
flour if necessary to prevent sticking. Cover and let stand at
slightly warm temperature about 30 minutes to ripen. Cut dough in
2-inch portions and roll out slightly to flatten enough to fit into
pasta machine. Roll in machine starting with thickest setting and
progressing to next to finest setting until pasta is very thin
(expansion takes place during cooking). Continue until all dough is
rolled into strips. Place strips on floured board and sprinkle
lightly with flour. Cut in 4-inch squares and let rest 10 minutes
before filling and cooking.

Meanwhile, to make sauce, saute onion and garlic in olive oil until
golden. Add undrained tomatoes, basil and 2 teaspoons salt. Season
with pepper to taste. Bring to boil and simmer 15 minutes. Add sugar
at last minute.

To make filling, combine ricotta, drained spinach, nutmeg, 4 eggs and
Parmesan to taste in bowl and mix well. Season to taste with salt and
pepper.

Bring large pot of generously salted water to boil. Add 1 tablespoon
oil. Drop each piece of pasta into boiling water and cook 3 to 4
minutes, or just until pasta floats to surface. Remove at once and
plunge into bowl filled with ice water 1 minute. Drain pasta on clean
cloth to prevent sticking. Place 1 tablespoon filling in center of
each pasta square. Fold square into triangle, then again into smaller
triangle. Press edges to seal. Pour layer of tomato sauce in large
baking pan. Arrange cappellacci in rows, slightly overlapping. Cover
with remaining sauce and sprinkle with additional Parmesan cheese.
Bake at 400F 5 to 7 minutes.

Created by: Valentino, Santa Monica, California.

(C) 1992 The Los Angeles Times

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