Chef Andrea Chin's Ricotta Cappellacci

Italian chef, Andrea Chin, shares a very special ricotta cappellacci recipe (a fusion of tortellini and ravioli) that has been passed down through generations. A speciality on board, you can sample this delicious dish as well as a number of Venetian delicacies aboard luxury hotel barge, La Bella Vita

Read more about master chef Andrea Chin here >

Parma ham ravioli is chef Andrea Chin's speciality dish aboard luxury hotel barge La Bella Vita


Andrea Chin’s ricotta cappellacci with bell pepper and marjoram, served with Parma ham and parmesan cheese

  • 100g wheat flour
  • 1 medium egg
  • 100g ricotta cheese, drained
  • 1 red bell pepper
  • 30g unsalted butter
  • 2 slices of Parma ham
  • 50g parmesan cheese (ideally 36 month aged)
  • 2 garlic cloves
  • Fresh marjoram (handful)

Marjoram is a key ingredient in chef Andrea Chin's ricotta ravioli served aboad luxury hotel barge la bella vita


1. To prepare the pasta dough, combine the flour and egg. Work until it becomes elastic by adding, drop by drop, some cold water if necessary. At the end, it is very important to obtain a dough that is not sticky. Cover with plastic wrap and keep it at room temperature

2. Wash the bell pepper and the remove seeds and stalk. Cut into very small and regular cubes

3. In a pan, sear the Parma ham slices with a little bit of extra virgin olive oil if you choose to remove the fat from the ham. Cook until brown and crunchy, then place them on top of some paper towel to absorb the excess fat

4. In the same pan, gently fry the garlic and the bell peppers. Add salt, pepper and some fresh marjoram leaves. Cook for 5 minutes and keep stirring often. When the vegetables are cooked, remove the garlic and add the ricotta cheese. Keep this mixture in the fridge, stored in a piping bag

5. To form the cappellacci, roll the dough out into a thin sheet (about 1.5 mm). Cut some discs using a 8-10 cm ring. Wet the pasta surface with a little bit of water using a brush. In the centre of every disc, add a small quantity of filling. Fold the discs in half and then pinch both the sides together to obtain the classic shape

6. In a pan, melt the butter with some marjoram leaves and fry gently for few seconds. Cook the ravioli in boiling salted water for 3 minutes, then strain, before adding to the pan. Continue cooking for 1 minute more, keep stirring…

7. Place the capellacci on a plate, add the Parma ham and some parmesan cheese flakes. Garnish it with some fresh herbs, rosemary flowers and black olive powder if you have some.

Serves 2

European Waterways' master chefs prepare world-class cuisine. Meet Chef Andrea from luxury hotel barge La Bella Vita

Buon appetito!

Sample Venetian fine fare aboard La Bella Vita including Chef Andrea’s ricotta capellacci. Talk to our Cruise Specialists today for help in planning your future Venice adventure.

To read more about our Barge Chefs including Andrea, read our blog >

For Andrea’s Chef’s Bio, click here >

For more of our Chef’s recipes, click here >

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