Cappelletti Recipe

Cappelletti Preparation

1. 1

   Prepare the Filling

   In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until soft and translucent. Add the minced garlic and chopped carrots, cooking until the carrots are tender. Remove from heat and let it cool slightly. In a bowl, combine the sautéed mixture with the lobster meat, mascarpone cheese, salt, black pepper, and fresh basil. Mix well until combined.

2. 2

   Form the Cappelletti

   Roll out the fresh pasta sheets on a floured surface. Cut into squares of about 3 inches. Place a teaspoon of the lobster filling in the center of each square. Fold the pasta over to form a triangle and seal the edges tightly. Bring the two corners of the triangle together to form a hat shape and pinch to seal.

3. 3

   Cook the Cappelletti

   Bring a large pot of salted water to a boil. Carefully add the cappelletti and cook for about 4-5 minutes or until they float to the surface. Remove with a slotted spoon and set aside.

4. 4

   Prepare the Carrot Sauce

   In a blender, puree the remaining cooked carrots with a little water until smooth. In a saucepan, heat the carrot puree and season with salt and pepper to taste.

5. 5

   Serve the Dish

   Plate the cappelletti, drizzle with carrot sauce, and garnish with toasted pine nuts. Serve warm.