Mario's 3 Course Feast! 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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Cheese Cappelletti Dough
Cheese Filling
Rosé Sauce
Mini Oreo Cheesecake
Method
Cheese Cappelletti Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into the well. Using a fork, gradually incorporate the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Cheese Filling Preparation
- 2
Prepare the Cheese Filling
In a medium bowl, mix together ricotta cheese, mozzarella cheese, grated Parmesan cheese, black pepper, and nutmeg. Stir until well combined. Set aside.
Cappelletti Assembly
- 3
Roll and Fill
After the dough has rested, roll it out into thin sheets (about 1/16 inch thick). Cut into 2-inch squares. Place a small amount of cheese filling (about 1 tsp) in the center of each square. Fold the square diagonally to form a triangle and seal the edges. Bring the two corners of the triangle together to form a cappelletti shape. Repeat until all dough and filling are used.
Rosé Sauce Preparation
- 4
Make the Rosé Sauce
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Stir in crushed tomatoes and salt. Simmer for 10 minutes. Reduce the heat and add heavy cream, stirring until the sauce is well combined and heated through. Stir in fresh basil just before serving.
Cooking the Cappelletti
- 5
Cook the Cappelletti
Bring a large pot of salted water to a boil. Gently add the cappelletti and cook for about 3-4 minutes, or until they float to the surface. Drain and toss with the rosé sauce.
Mini Oreo Cheesecake Preparation
- 6
Make the Cheesecake Base
Crush the Oreo cookies into fine crumbs. In a bowl, mix the crumbs with melted butter until well combined. Press this mixture into the bottom of a muffin tin lined with cupcake liners to form the crust.
- 7
Prepare the Cheesecake Filling
In a large bowl, beat the softened cream cheese with sugar and vanilla extract until smooth. Add sour cream and mix until well combined. Spoon the filling over the crusts in the muffin tin.
- 8
Bake the Cheesecakes
Preheat the oven to 325°F (160°C). Bake the mini cheesecakes for 20-25 minutes until set. Let them cool completely before serving.
