There’s something truly magical about homemade pasta—especially when the leaves start to fall and the crisp air calls for cozy, soul-warming meals. These Truffle & Gorgonzola Cappelletti are the perfect culinary hug: a creamy, savory filling wrapped in delicate pasta and coated in a buttery sauce that whispers of truffle, thyme, and fall’s quiet charm.

Whether you’re an experienced pasta maker or trying your hand for the first time, this recipe captures everything we love about Italian cooking—seasonal, simple, and full of heart. Keep reading for our full recipe, expert tips, and the tools we recommend to help bring it to life.

Ingredients for the Filling

• Ricotta (fresh and well-drained)
• Grated Parmigiano Reggiano
• Zest of ½ lemon
• Drizzle of extra virgin olive oil (EVOO)
• Salt & freshly ground black pepper

This filling is light, creamy, and subtly tangy—perfect for complementing bold flavors like gorgonzola and truffle without overwhelming your palate.

Ingredients for the Sauce & Finishing Touches

• Unsalted butter
• Garlic cloves (cracked, unpeeled)
• Fresh thyme sprigs
• Black pepper
• Gorgonzola (dolce or piccante, to taste)
• Truffle butter
• Grated Parmesan
• Fresh black truffle for grating (optional, but luxurious)

How to make truffle & gorgonzola Cappelletti

1. Make the Pasta Dough

On a clean work surface, create a mound with 200 g of “00” flour, forming a well in the center. Crack 2 eggs into the well.

Using a fork, gently whisk the eggs, gradually pulling flour from the sides until a shaggy dough forms. Knead for 8–10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.

💡 Resting allows the gluten to relax, making the dough easier to roll later.

2. Prepare the Filling

In a mixing bowl, combine:

• Ricotta
• Grated Parmesan
• Lemon zest
• A drizzle of EVOO
• Salt & pepper to taste

Mix until smooth. The lemon zest brightens the filling, making each bite more layered and interesting.

Pro tip: Use the upside-down grater method to zest your lemon—this avoids the bitter white pith and keeps the zest fluffy and flavorful.

3. Roll Out the Dough

Cut the rested dough in half. Flatten slightly and begin rolling using a rolling pin or pasta machine until it reaches a thin, even sheet.

🍝 Keep your dough from sticking by dusting it with semolina flour as you go.

4. Fill & Shape the Cappelletti

Use a round cutter (about 6 cm diameter) to cut circles from your dough sheets. Place a small spoonful of filling in the center of each circle.

Brush the edge with water, fold the pasta into a half-moon, and pinch the corners together to create the classic cappelletti shape.

🔧 Want more control during shaping? Try using our professional pasta tweezers from the Pasta Class Florence shop—they’re a game-changer for precise, elegant results.

5. Make the Sauce

In a skillet over medium heat, melt unsalted butter with:

• Cracked garlic cloves
• A few sprigs of fresh thyme
• A crack of black pepper

Let everything gently sizzle until the butter turns golden and fragrant. Add a splash of pasta water, then turn off the heat. Remove the garlic and thyme, then stir in a small amount of grated truffle and gorgonzola, letting it melt into the sauce.

 The key here is balance—let the gorgonzola melt gently so it doesn’t split or become too dominant.

6. Cook the Cappelletti

Boil salted water in a large pot. Drop in your cappelletti and cook until al dente (about 2–3 minutes). Transfer them straight into the warm pan with the sauce.

Add a bit more pasta water as needed, tossing gently over medium heat until everything is glossy and beautifully coated.

7. Final Touches & Plating

Switch off the heat and finish with:

• A small spoonful of truffle butter
• Extra grated Parmesan
• Fresh black truffle shavings (if using)

Serve immediately, ideally with a glass of Tuscan white wine or a bold Chianti to complement the earthy, buttery notes.

Want to see it in action?

Watch the full video on our YouTube channel, where our chefs walk you through each step of this recipe—from dough to final plating. It’s the perfect visual guide to making this elegant dish at home.

Why this dish feels like autumn in Italy

The combination of truffle, gorgonzola, and fresh pasta is both rustic and refined. It reminds us of long lunches in the Tuscan countryside, with warm sunlight, golden vineyards, and the comforting scent of garlic and butter in the air.

At Pasta Class Florence, we teach dishes like this to help you experience Italian food in its most authentic form—made by hand, with passion, and shared with love.

Want more recipes like this?

Explore our blog for more seasonal dishes, pasta tutorials, and regional stories from Italy.
And if you want to try making cappelletti in person, book a class with us in Florence—where pasta is made with joy, wine is poured generously, and every guest leaves a little more Italian than they came.