Cheese Cappelletti Recipe
Lotsa rich rosé sauce. An ESM favourite. Finish your meal with a mini oreo cheesecake.
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Ingredients
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Pasta Dough
Cheese Filling
Rosé Sauce
Method
Pasta Dough
- 1
Make the Dough
In a large bowl, combine the all-purpose flour and salt. Create a well in the center and crack the eggs into it. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
Cheese Filling
- 3
Prepare the Filling
In a medium bowl, mix together the ricotta cheese, Parmesan cheese, mozzarella cheese, black pepper, and nutmeg until well combined.
Assemble the Cappelletti
- 4
Roll Out the Dough
After the dough has rested, divide it into four pieces. Roll each piece out into thin sheets, about 1/16 inch thick.
- 5
Cut and Fill the Pasta
Using a round cutter, cut out circles from the dough. Place about a teaspoon of the cheese filling in the center of each circle. Moisten the edges with water, fold the dough over to create a half-moon shape, and press to seal. Then, bring the two ends together to form a cappelletti shape.
Rosé Sauce
- 6
Cook the Sauce
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the crushed tomatoes and simmer for 5 minutes.
- 7
Add Cream and Season
Lower the heat and add the heavy cream, stirring until the sauce is smooth. Season with basil, salt, and black pepper. Cook for an additional 5 minutes.
