for 4 person

Pasta dough

1	fresh egg
1	fresh egg yolk
100 g	baby spinach
3 sprig	sage
2 tbsp	olive oil
300 g	white flour

Filling

1 tbsp	olive oil
300 g	minced meat (beef)
3	onions, coarsely chopped
1 tsp	ground cumin
½ tbsp	sugar
1 tsp	salt
a little	pepper

To shape

1	egg white, beaten

Sage butter

50 g	butter
3 sprig	sage, leaves torn off

Cappelletti

	salted water, boiling
a little	sea salt

How it's done

Pasta dough

Place the egg in a measuring cup along with all the other ingredients up to and including the oil, puree (yields approx. 250 ml). Empty the flour into a bowl and create a well in the centre. Pour the liquid into the well, mix, knead by hand for approx. 10 mins. to form a smooth dough. Shape the dough into a ball, then leave to rest for approx. 30 mins. at room temperature under a bowl rinsed in hot water.

Filling

Heat the oil in a frying pan. Add the meat, brown for approx. 5 mins. Reduce the heat, add the onions, fry for approx. 5 mins, season. Cover and continue to cook over a low heat for approx. 10 mins., stirring occasionally.

To shape

Divide the dough into four portions, roll out to 2 mm thick. Cut out circles (each approx. 8 cm in diameter). Place 1 tsp of filling in the middle of each circle, brush the border with a little egg white. Fold the circles in half, press the edges together firmly, pressing out any trapped air. Bend the two resulting tips around your index finger, press them together firmly and fold the protruding tip of dough down a little. Place the cappelletti on a floured board.

Sage butter

Heat the butter in a wide non-stick frying pan. Add the sage leaves, heat through until the butter foams and smells slightly nutty.

Cappelletti

Cook the cappelletti in simmering salted water for approx. 5 mins. per batch. Remove the cappelletti with a slotted spoon, drain well. Add the cappelletti to the sage butter, mix carefully, plate up. Sprinkle with fleur de sel.

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