Categories: Pasta, Main dish, Italian 
      Yield: 8 servings 
  
-------------------------------PASTA SQUARES------------------------------- 
      4    Eggs 
      2 ts Oil 
    1/2 ts Salt 
      2 c  Flour 
 
--------------------------------TOMATO SAUCE-------------------------------- 
      1 md Onion; finely chopped 
      5    Garlic cloves; crushed 
     10 tb Olive oil 
      2 cn Italian-style tomatoes 
           -(14 1/2 oz. size cans) 
           -cut in small pieces 
      8    Fresh basil sprigs 
      2 ts Salt 
           Pepper 
      1 tb Sugar 
 
----------------------------------FILLING---------------------------------- 
  1 1/2 lb Ricotta cheese 
    3/4 lb Spinach; cooked and chopped 
      1 ts Ground nutmeg 
      4    Eggs 
           Grated Parmesan 
           -=OR=- Sharp pecorino cheese 
           Salt, pepper 
 
-----------------------------FOR COOKING WATER----------------------------- 
      1 tb Oil 
  
  Combine 4 eggs, 2 teaspoons oil and 1/2 teaspoon salt in bowl and whisk 
  until well blended. Add flour, a little at a time, beating after each 
  addition. Turn out onto well-floured board and knead several minutes until 
  dough is firm and smooth but not dry. Add more flour if necessary to 
  prevent sticking. Cover and let stand at slightly warm temperature about 30 
  minutes to ripen. Cut dough in 2-inch portions and roll out slightly to 
  flatten enough to fit into pasta machine. Roll in machine starting with 
  thickest setting and progressing to next to finest setting until pasta is 
  very thin (expansion takes place during cooking). Continue until all dough 
  is rolled into strips. Place strips on floured board and sprinkle lightly 
  with flour. Cut in 4-inch squares and let rest 10 minutes before filling 
  and cooking. 
  Meanwhile, to make sauce, saute onion and garlic in olive oil until golden. 
  Add undrained tomatoes, basil and 2 teaspoons salt. Season with pepper to 
  taste. Bring to boil and simmer 15 minutes. Add sugar at last minute. 
  To make filling, combine ricotta, drained spinach, nutmeg, 4 eggs and 
  Parmesan to taste in bowl and mix well. Season to taste with salt and 
  pepper. 
  Bring large pot of generously salted water to boil. Add 1 tablespoon oil. 
  Drop each piece of pasta into boiling water and cook 3 to 4 minutes, or 
  just until pasta floats to surface. Remove at once and plunge into bowl 
  filled with ice water 1 minute. Drain pasta on clean cloth to prevent 
  sticking. Place 1 tablespoon filling in center of each pasta square. Fold 
  square into triangle, then again into smaller triangle. Press edges to 
  seal. Pour layer of tomato sauce in large baking pan. Arrange cappellacci 
  in rows, slightly overlapping. Cover with remaining sauce and sprinkle with 
  additional Parmesan cheese. Bake at 400F 5 to 7 minutes.