Cappellacci Verdi Ripieni di Squacquerone con Salsa al Prosciutto

Cappellacci Verdi Ripieni di Squacquerone con Salsa al Prosciutto is a stuffed pasta dish from the Emilia-Romagna region of Italy, specifically associated with the province of Ravenna. The name translates to "green cappellacci filled with squacquerone cheese with a prosciutto sauce." Cappellacci are a larger, hat-shaped variant of tortellini, and the "verdi" designation indicates that spinach is incorporated into the pasta dough, giving it a characteristic green hue.

The filling centers on squacquerone, a soft, fresh, and tangy cow's milk cheese typical of Romagna. This is often blended with ricotta, Parmigiano-Reggiano, nutmeg, and sometimes herbs. The sauce is a simple yet rich emulsion of butter, cream, and finely diced prosciutto crudo, which provides a savory, salty counterpoint to the mild, creamy filling.

A great version is distinguished by the texture of the pasta—thin, tender, and evenly green—and a filling that is light and creamy, not dense or grainy. The sauce should coat the pasta without overwhelming it, and the prosciutto should be tender, not chewy. Trattoria La Sterlina in La Sterlina, Italy, is cited by the food guide *Where The Foodies Go* as a notable venue for this dish, suggesting a traditional, regional preparation. Regional variations may include the addition of porcini mushrooms to the sauce or a substitution of the prosciutto with pancetta or guanciale for a more robust flavor.