Cappellacci with Ricotta Parmesan Filling and Tomato Cream Sauce

Put the flour on the work surface. Make a well in the middle, add eggs, oil, water and salt and stir with a fork. Always add some flour from the edge. This until the edge of the flour is roughly incorporated. Then knead everything vigorously with your hands. It takes a while for the initially crumbly mass to combine. If it still seems too dry at the end, wet one hand with water and continue kneading with it. This moisture is enough to make the dough elastic and smooth. Then wrap the dough in cling film and let it rest for about 1 hour at room temperature.

Then divide the dough into 3 portions and process them individually. Wrap the portions that are not yet needed.

When processing with a pasta machine, pull the dough through at least 3 times at level "0". Fold together 1 x after each course. Then pull through 1 x at level "2" - "5". Then it has the thickness you need for the pasta. Always dust the dough sheet with flour in between. If you are working without a machine, use the rolling pin to roll out an elongated strip approx. 1.5 - 2 mm thin and approx 14 cm wide from the dough portion.

Now cut the sheet of dough into 7 cm wide strips and then cut them into squares of the same size (7 x 7 cm). Place a teaspoon of the filling in the middle of each, brush two sides of the dough square with egg white and fold it over the filling to form a triangle. Start from one side and close to the filling so that no air is incorporated at the end. When one side is pressed down, work the second against and possibly press air out slightly. Press the edges firmly and plate a little. So first finish all the squares from one portion.

Then fold up the two long sides of each triangle and lightly press in the middle (where the filling is located) with a finger. Now it resembles an "arrowhead". Now brush one side of the ends of the legs a little with egg white and then press both firmly together. This is how you get the typical shape of the Cappellacci. Place the finished pieces on a floured surface and process all other dough portions.

The cooking time in sufficiently well-salted and slightly bubbly boiling water is approx. 5 - 7 minutes. When they have risen to the surface, try one. They should be slightly firm to the bite, but not hard. Otherwise let it simmer a little longer. When they are ready, drain and - depending on your taste - process or serve.

Make the filling while the dough is resting. Mix all of the above ingredients well in a bowl and keep them ready.

This can also be prepared while the dough is resting and heated later. Peel the onion and cut into small cubes. Skin the garlic, finely chop. Wash, dry and chop tomatoes.

Sweat the onion and garlic in the oil. Add tomatoes and sweat a little. Stir in tomato paste, deglaze everything with 150 ml water and simmer until the tomatoes disintegrate. Then deglaze with the cream and let simmer again. Stir in the sour cream and ricotta, bring to the boil only briefly and season everything with pepper, salt and sugar to taste. Before serving, finely puree the hot, creamy sauce with a hand blender and lather up slightly.

Then put the sauce in a deep plate and serve the cooked cappellacci in it, sprinkle with Parmesan and garnish with basil leaves.

The Cappellacci are usually filled with a pumpkin mixture. Since it is not so well received in our company and I still had some leftovers of milk and cheese products, I processed them as an alternative ..... so I got around the processing of pumpkins .....; -)))). You can also serve the Cappellacci in sage, garlic or lemon butter. Is also delicious.