Cappellacci Like Pizzoccheri

Method

1. Make the pasta: on a work surface, mix all-purpose flour and buckwheat flour in a mound. Make a well, crack eggs into the center, beat lightly with a fork, then gradually incorporate the flour. Knead until smooth, wrap in plastic, and rest for 30 minutes.
2. Prepare the garlic confit: trim the base of garlic cloves, place in a small cocotte, cover completely with olive oil, add salt, cover with parchment and aluminum foil, and bake in a ventilated oven at 150°C for 45 minutes.
3. Make the filling: combine well-drained ricotta, grated fontina, grated grana, crushed garlic confit, chopped sage, salt, and pepper. Optionally add melted butter.
4. Roll out the pasta: after resting, roll the dough to about 1 mm thickness using a pasta machine, dusting with buckwheat flour if needed. Keep covered with a damp cloth.
5. Cut the pasta into 6–7 cm squares. Place a spoonful of filling in the center. Brush edges with water, fold into a triangle, press to seal, then bring the two corners together to form a cappellaccio.
6. Prepare the cabbage: discard tough outer leaves, cut the rest into fine julienne. Heat olive oil in a pan, add garlic confit, then the cabbage, thyme, salt, and pepper. Deglaze with white wine, cover, and cook over low heat for about 20 minutes.
7. Make the brown butter: melt butter with sage leaves in a small pan over medium heat until the butter turns hazelnut brown and the sage is crispy. Remove the sage leaves.
8. Cook the cappellacci in boiling salted water for 2–3 minutes. Drain, reserving some pasta water, then toss the cappellacci in the brown butter with a splash of pasta water.
9. Serve: arrange the cappellacci on a plate, top with the braised cabbage, crispy sage, and grated grana.