Spinach and Artichoke Cappelletti

Spinach & Artichoke Cappelletti

by Chef Shaun O'Neale- Master Chef Season 7 Winner

Makes 40 to 50 Cappelletti


Artichoke Filling

1 jar good quality artichoke hearts

1 cup ricotta cheese

1 lemon, juice and zest

Salt & freshly ground black pepper


Spinach Pasta Dough

4 cups packed baby spinach, 1/2 cup of the puree 

2 cups (240 g) all purpose flour, plus more for dusting

5 egg yolks 

Pinch of kosher salt

Semolina flour for dusting

1/2 cup unsalted butter (for cooking pasta)


Three Onion Soubise

4 tablespoons unsalted butter

1 medium yellow onion, sliced thin

1 leek, white parts only, sliced thin

1 bunch scallions, white part only green parts reserved

2 tablespoons all purpose flour

1 1/2 cups heavy cream

Salt and white pepper to taste


Crispy Artichokes

1 jar good quality artichoke hearts

1/2 cup four

Salt and freshly ground black pepper to taste

4 tablespoons extra virgin olive oil



Scallion, green part only, sliced thin lengthwise

Pea tendrils



To make the artichoke filling: Place the artichoke hearts, ricotta, lemon juice and zest in the bowl of a food processor and season with salt and pepper. Process until smooth and fully incorporated about 30 seconds, scrape down the side of the processor bowl and pulse several more times. Transfer the mixture to a piping bag and place in the fridge until ready to use.


To make the spinach pasta dough: Bring a large pot filled with salted water to a boil over high heat and set up and ice water bath to shock the spinach after blanching. Blanch the spinach for about 30 seconds and immediately transfer to the ice bath to cool. Once cooled transfer the spinach to a blender with 1/4 cup of water, blend until a very smooth puree forms, you may need to add 1 or 2 more tablespoons of water if needed. Strain the puree through a fine mesh strainer into a bowl. You will need about 1/2 cup of the puree for the pasta dough.


In the bowl of a stand mixer add the flour and make a well in the middle for the wet ingredients. Add the egg yolks, 1/2 cup of the spinach puree and a pinch of salt. Attach the dough hook and mix on low for 10 minutes, you may need to add a little more spinach puree if the mixture is looking to dry add 1 to 2 tablespoons at a time. After 10 minutes the dough will start to form around the hook, turn mixer to medium high and let mix for another 1 minute. Transfer the dough to a lightly floured surface and knead for about 3 minutes or until dough is fully smooth and soft, wrap the dough tightly in plastic wrap and let rest for at least 1 hour and up to 2. 


Once rested separate the dough in 4 equal sections and keep the pieces you are not working with wrapped to keep them from drying out. Place 1 of the sections on a lightly floured work surface and use a rolling pin to roll the piece into a rectangle type shape thin enough to fit through the first setting of your pasta machine. Run the dough through your pasta machine 2 times, Place the dough back on your board and fold the dough in half lengthwise and the fold the rounded edge up to make a straight edge. Run the dough through the machine twice on each setting all the way to the second lowest setting. Place the dough on your lightly floured work surface (cut the dough in half it is too long for your work area). Use a sharp knife or wheel cutter to cut down the middle of the sheet of dough lengthwise and the cut the dough in to equal squares. Pipe about 1 teaspoon of the filling onto each circle. Fill a small spray with water and spritz each cappelletti before you shape them. To shape the fold one point to another over the filling and seal making a triangle. Pull the two points furthest away from each other together making a little pope shaped hat and seal the two points. Transfer to a sheet pan lined with parchment paper and dusted with semolina, dust the tops of the cappelletti with semolina and put the sheet pan in the fridge while you finish the remaining cappelletti.


To make the three onion soubise: In a large high sided skillet add the butter over medium heat and let melt, when the butter stops foaming add all the onions and season with salt, cook for about 15 to 20 minutes stirring often until all the onions are soft but not caramelized. Add the all purpose flour and stir to combine. Pour in the heavy cream and cook for about 10 more minutes over medium low heat stirring often and being careful not to scorch the cream. Transfer the mixture to a blender and blend until very smooth, season with salt and black pepper and press through a fine mesh strainer into a bowl. Transfer to a squeeze bottle and keep warm until ready to serve.


Crispy Artichokes: Drain the artichokes, pour the flour in a medium size bowl and transfer the artichokes to the flour, toss very lightly to coat but be careful not to break up the artichokes. Season with salt and freshly ground black pepper. Place a heavy high sided skillet over medium high heat and add the oil, when the oil is glistening and almost smoking add the artichokes, shaking off as much excess flour as possible. Fry the artichokes on all sides until nice and golden brown, transfer to a plate lined with a paper towel season with salt and serve.


To finish the cappelletti: Bring a large pot of salted water to a boil over high heat, once boiling reduce heat to low rolling boil. Place a skillet with 1/2 cup of unsalted butter over medium heat cook for about 5 minutes until starting to brown. Add the pasta to the salted water and cook for 4 to 5 minutes, there are a lot of folds on this pasta so it takes a little longer. Once pasta is cooked transfer to the brown butter with about 2 tablespoons of the pasta cooking water and cook for 1 to 2 more minutes. Place 11 cappelletti around the plate, squeeze different sized dots of the soubise in between the cappelletti, place the artichokes around the plate and garnish with scallion and pea tendril.   

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