A delightful recipe for homemade spinach cheese cappelletti, perfect for a weekend pasta project. This dish combines fresh pasta made with flour, semolina, and spinach purée and is filled with a cheesy ricotta and manchego mixture.
1: In a bowl, mix 200g of ap flour, 100g of semolina, 75g of spinach purée, and 2 eggs to form a dough.
2: Knead the dough until smooth, then wrap in plastic wrap and let it rest for 30 minutes.
3: In another bowl, combine 16oz of ricotta, 1/2 cup of grated manchego, and 1/2 cup of parm for the filling.
4: Roll out the dough and cut into circles, then place the filling in the center.
5: Fold the dough to form cappelletti and ensure they are sealed tightly.
6: Cook in boiling water for about 4 minutes until they float.
