Creamy cappellacci, with spirals of spinach, served in a bright purple broth. It tastes even better than it looks!

Smoky green nettle cappellacci filled with ashed goats cheese, mascarpone, roasted walnuts; served with beetroot and cocoa-rhubarb crumb.

How to make beautiful and delicious stuffed pasta: Cappellacci with Sausage and Porcini!