STEPS
INGREDIENTS
First of all you need to make fresh pasta!  Follow this link!   http://www.fabiolouscookingday.com/our-recipes/basic-techniques/17-recipes/basic-techniques/193-home-made-fresh-pasta-italian-egg

First of all you need to make fresh pasta! Follow this link! http://www.fabiolouscookingday.com/our-recipes/basic-techniques/17-recipes/basic-techniques/193-home-made-fresh-pasta-italian-egg

To prepare the filling, mix the cooked spinach with the ricotta. Add parmesan cheese.

To prepare the filling, mix the cooked spinach with the ricotta. Add parmesan cheese.

Add the yolk to the mix.

Add the yolk to the mix.

Add lemon zest

Add lemon zest

Using a cutter create many pasta's shapes.

Using a cutter create many pasta's shapes.

Take out the unnecessary dough.

Take out the unnecessary dough.

With a little spoon put some filling on each circle

With a little spoon put some filling on each circle

Now fold it

Now fold it

Now seal the cappellaccio

Now seal the cappellaccio

Now fold it in order to have....

Now fold it in order to have....

This!   Fabiolous!

This! Fabiolous!

Here they are! Buon appetito!

Here they are! Buon appetito!

  • c 1 ricotta cheese
  • c 1 of boiled spinach
  • Tbsp 4 of fresh parmesan
  • Tbsp 1 lemon zests
  • 1 egg yolk
  • sheet of fresh pasta
  • tsp 1 grated nightmet
  • pch 1 salt