Gennaro Contaldo served up a tasty spinach and ricotta cappellacci pasta with butter and sage sauce recipe on Sunday Brunch.

The ingredients for the pasta: 200 gr flour and 2 x eggs.

For the filling: 250 gr ricotta, 300 gr spinach, cooked, 1 x egg, grated parmesan, salt and pepper.

For the sauce: 100 gr butter, 8 x sage leaves and grated parmesan.