The Pesto: 


• Remove the leaves from the stalk and wash them in cold water.
• Blend with pine nuts, garlic and salt.
• Add olive oil until it reaches the desired consistency.
• Add Bertozzi Freshly Grated to taste. 


The Pasta:

• 
Prepare the filling by mixing the ricotta cheese, the Bertozzi Freshly Grated, the ground walnuts and sage.
• Salt and pepper to taste.
• Then using a spoon, place a dollop of filling in center of the fresh pasta dough blanks.
• Wet edge of the dough blanks, fold them in half and press the edge so that they do not open while cooking.
• In a frying pan, add olive oil, sauté the diced tomatoes and the finely chopped shallot.
• Boil the cappellacci in salted water.
• Serve them hot with the tomato sauce and the pesto.
• Decorate the dish with crunchy Parmigiano-Reggiano cheese made by heating up a handful of Bertozzi Freshly Grated in a non-stick pan.