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Cappelletti with Sogliano cheese

Cappelletti with Sogliano cheese

Cappelletti with Fossa cheese


For 4 people 

For pasta :

  • 400 g of flour

  • 3 eggs

  • 200 g of spinach.

For the filling:

  • 1 yolk
  • 250 g of ricotta in Cervia salt
  • 100 g of Fossa cheese
  • 50 g of grated Parmesan cheese

For seasoning:

  • 50 g of butter, sage
  • Flakes of Fossa cheese
  • Pepper



Boil 200g of spinach, squeeze well and pass through a sieve to get a smooth cream. Mound the flour on a wooden board. Add the eggs, the cream of spinach and knead. Leave to rest for 30 minutes. Prepare the filling with ricotta, an egg-yolk, the Parmesan cheese and Grated Fossa cheese. Mix well. Roll out the pasta to the desired thickness and cut out 4 cm squares, put a dollop of filling in the centre of each square and close to obtain the typical cappelletto shape. Melt the butter in a frying pan with some chopped sage leaves. Cook the cappelletti in salted water, drain then toss them in the pan with a handful of grated Parmesan cheese. Complete with pepper and a few flakes of Fossa cheese.


The image has the only aim to show the basic ingredient of the recipe.


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