Cappellacci Verdi con Burro e Salvia

Cappellacci Verdi con Burro e Salvia is a stuffed pasta dish rooted in the Emilia-Romagna tradition of northern Italy. The name “cappellacci” refers to the hat-like shape of the pasta, while “verdi” indicates that spinach purée is mixed into the dough, giving it a distinctive green hue. The classic preparation pairs these large, filled ravioli with a simple sauce of melted butter and fresh sage leaves, allowing the pasta and stuffing to shine. At **Trattoria La Sterlina** in La Sterlina, Italia, Chef Max Mariola champions a version that honors this Emilian heritage, emphasizing a tender, silky dough and a filling typically made from ricotta and Parmigiano-Reggiano, sometimes enriched with nutmeg or a hint of spinach.

A truly great cappellacci verdi con burro e salvia depends on three elements: the freshness of the egg-and-spinach pasta, a well-seasoned, not-too-wet filling, and the careful finishing of the butter sauce until it turns a light hazelnut brown, which adds depth to the sage’s herbal fragrance. The pasta must be cooked al dente and then tossed gently in the hot butter so each piece is glossed but not greasy. Regional variations exist across Emilia-Romagna; in Ferrara, for example, the filling often includes pumpkin and amaretti, though the butter-and-sage dressing remains the same. Some cooks add a sprinkle of aged Parmigiano or a pinch of black pepper at the table. Chef Mariola’s rendition at La Sterlina is celebrated locally for its balanced, straightforward execution, proving that a dish with only a few components can achieve profound flavor when each is handled with care.