Learn to make Cappellacci with Savoy Cabbage and Cheese, a comforting Italian dish.

Cappellacci with Savoy Cabbage and Cheese

Cappellacci with Savoy Cabbage and Cheese is a rich and comforting first course, inspired by the flavors of the Alpine tradition but reinterpreted in a contemporary way. This Italian recipe was created by Chef Silvia Barban of LaRina in Brooklyn, where Italian cuisine meets modern techniques with a focus on high-quality ingredients.

Her cooking is deeply Italian yet open, personal, and tailored to American tastes. In this version, fresh pasta enriched with buckwheat flour holds a creamy filling of ricotta, fontina, and Grana Padano. The dish is topped with stewed Savoy cabbage, browned butter, and aromatic herbs, reminiscent of Valtellina-style pizzoccheri, a symbol of mountain cuisine.

Confit garlic adds a soft and delicately sweet note, perfectly balancing the flavors of the cappellacci with Savoy cabbage and cheese. The result is a refined yet comforting stuffed pasta, perfect for cold months or special occasions when you want to serve a dish that combines tradition, technique, and originality.

If you love this typical recipe, try other variations like Valtellina ravioli or white pizzoccheri from Valtellina.

Other Filling Ideas for Homemade Cappellacci

• Pumpkin and Amaretti Cappellacci with Provola Fondue
• Potato Cappellacci with Taleggio Fondue
• Turmeric Cappellacci with Butter and Grana Padano
• Shrimp and Artichoke Cappellacci

Ingredients

• 300g buckwheat flour
• 200g all-purpose flour
• 3 eggs
• 200g ricotta cheese
• 100g fontina cheese
• 50g Grana Padano cheese
• 1 Savoy cabbage
• 100g butter
• 2 cloves garlic, confit
• Aromatic herbs (thyme, sage)
• Salt and pepper to taste

Instructions

1. Prepare the Dough: Mix buckwheat flour and all-purpose flour. Add eggs and knead until smooth. Let rest for 30 minutes.
2. Make the Filling: Combine ricotta, fontina, and Grana Padano. Season with salt and pepper.
3. Roll the Dough: Roll out the dough into thin sheets and cut into squares.
4. Stuff the Cappellacci: Place a spoonful of filling on each square, fold and seal edges to form cappellacci.
5. Cook the Cabbage: Slice Savoy cabbage and sauté in butter with aromatic herbs.
6. Cook the Cappellacci: Boil cappellacci in salted water until they float. Drain.
7. Assemble the Dish: Toss cappellacci with cabbage and browned butter. Add confit garlic.

Total Time

60 min

Cuisine

Italian