Capo's bolognese filled Ragout with Feudi di San Gregorio Falanghina

Falanghina DOC
Feudi di San Gregorio


Veal and mascarpone tortelloni with sage and dried cranberry sauce


for pasta:

3 cups all-purpose flour, plus extra for dusting finished dough
pinch salt
4 large eggs, lightly beaten
1 teaspoon olive oil

for veal and mascarpone filling:

1 tablespoon evoo
1 small red onion, diced
5 ounces ground lean veal
1 clove garlic, minced
2 scallions, chopped
2 tablespoons tomato paste
freshly ground black pepper
4 ounces grated grana padano cheese
8 ounces mascarpone cheese
1 egg

for sauce:
1 shallot, minced
1 tablespoon dreid cranberries
4 sage leaves, stacked, rolled into a thin cigar shape and sliced into ribbons
2 tablespoons unsalted butter
_ cup chicken broth
_ cup grated grana padano cheese
freshly ground black pepper


place flour on a large work surface and toss with salt. create a wide and shallow well in center of flour and add eggs and olive oil, bringing edges of well into egg mixture in center until liquid is thick and pasty. then work remaining flour into center.

knead dough until it is dry and smooth (you may need to add extra flour) then place in a medium bowl, cover with a damp towel and place in refrigerator. let pasta rest for 15 to 20 minutes.

while pasta is resting make filling. heat olive oil in a large skillet over medium-high heat. add onion and saute until soft and translucent. add veal and brown well, then add garlic and scallions and cook for 10 minutes. add tomato paste and mix well, then season with salt, pepper and _ of grana padano cheese. remove from heat and transfer to a large bowl. cool to room temperature.

add mascarpone, egg and remaining grana padano to mixture.

flour dough and pass through pasta machine at its thickest setting. continue moving through settings until it has passed through the thinnest setting.

cut each pasta sheet into 2 inch by 2 inch squares.

place 1 teaspoon of filling in each square. fold into triangle and press edges to seal. press opposite tips of triangle’s longest side together to form a ring shape, press tips together to seal.

bring a large pot of salted water to a boil. add tortelloni and boil until they float to the surface.

meanwhile, make sauce. place all ingredients except cheese in a large skillet and bring to a boil. add salt and pepper to taste and simmer for 3 to 5 minutes or until it looks creamy.

toss tortelloni in sauce, sprinkle with grana padano cheese and serve.

Chef Giuseppe Di Gennaro

Born in Pozzuoli, Italy, Chef Giuseppe Di Gennaro brings passion and innovation to the Calgary dining scene with the creation of his "namesake" restaurant, CAPO.

After working in his homeland at various restaurants, Giuseppe left Italy at age 17 for the bright lights of London, England. Plying his trade, he worked his way up through the ranks in a number of high-end London establishments in the mid to late 80's. With over 20 years experience working in Italy, London and Australia, he and his Australian wife settled in Calgary in 1996, and has since become an impressive and high-profile member of the City's restaurant scene.

Chef Giuseppe was Executive Chef/Co-Owner and driving force of IL Sogno Restaurant in Bridgeland, Calgary for 5 years prior to the opening of CAPO. His flavourful, visually appealing and contemporary version of "new" Italian food has won him not only critical acclaim, but many fans amongst Calgary restaurant-goers.