*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pasta                            Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----PASTA SQUARES-----
    4                    Eggs
    2       ts           Oil
      1/2   ts           Salt
    2       c            Flour
                         -----TOMATO SAUCE-----
    1       md           Onion -- finely chopped
    5                    Garlic cloves -- crushed
   10       tb           Olive oil
    2       cn           Italian-style tomatoes
                         -(14 1/2 oz. size cans)
                         -cut in small pieces
    8                    Fresh basil sprigs
    2       ts           Salt
    1       tb           Sugar
    1 1/2   lb           Ricotta cheese
      3/4   lb           Spinach -- cooked and chopped
    1       t            Ground nutmeg
    4                    Eggs
                         Grated Parmesan
                         -ÿÿSharp pecorino cheese
                         Salt, pepper
                         -----FOR COOKING WATER-----
    1       tb           Oil
   Combine 4 eggs, 2 teaspoons oil and 1/2 teaspoon salt in bowl and whisk
   until well blended. Add flour, a little at a time, beating after each
   addition. Turn out onto well-floured board and knead several minutes until
   dough is firm and smooth but not dry. Add more flour if necessary to
   prevent sticking. Cover and let stand at slightly warm temperature about 30
   minutes to ripen. Cut dough in 2-inch portions and roll out slightly to
   flatten enough to fit into pasta machine. Roll in machine starting with
   thickest setting and progressing to next to finest setting until pasta is
   very thin (expansion takes place during cooking). Continue until all dough
   is rolled into strips. Place strips on floured board and sprinkle lightly
   with flour. Cut in 4-inch squares and let rest 10 minutes before filling
   and cooking.
   Meanwhile, to make sauce, saute onion and garlic in olive oil until golden.
   Add undrained tomatoes, basil and 2 teaspoons salt. Season with pepper to
   taste. Bring to boil and simmer 15 minutes. Add sugar at last minute.
   To make filling, combine ricotta, drained spinach, nutmeg, 4 eggs and
   Parmesan to taste in bowl and mix well. Season to taste with salt and
   Bring large pot of generously salted water to boil. Add 1 tablespoon oil.
   Drop each piece of pasta into boiling water and cook 3 to 4 minutes, or
   just until pasta floats to surface. Remove at once and plunge into bowl
   filled with ice water 1 minute. Drain pasta on clean cloth to prevent
   sticking. Place 1 tablespoon filling in center of each pasta square. Fold
   square into triangle, then again into smaller triangle. Press edges to
   seal. Pour layer of tomato sauce in large baking pan. Arrange cappellacci
   in rows, slightly overlapping. Cover with remaining sauce and sprinkle with
   additional Parmesan cheese. Bake at 400F 5 to 7 minutes.
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