Cappelletti Recipe
Cappelletti is a type of stuffed pasta often filled with a mixture of ingredients, typically including cheese and vegetables. The cappelletti in this recipe features a filling of roasted koginut squash and taleggio cheese, which contribute a rich and creamy texture, enhanced by the addition of cream. Here's how to make it at home.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Squash
Preheat your oven to 400°F (200°C). Cut the koginut squash in half, remove seeds, and drizzle with olive oil. Season with salt and pepper. Roast in the oven for about 25-30 minutes until tender. Once done, scoop out the flesh and set aside.
- 2
Make the Taleggio Cream
In a saucepan, combine heavy cream and chopped taleggio cheese over low heat. Stir frequently until the cheese is melted and the mixture is smooth. Set aside.
- 3
Cook the Swiss Chard
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped Swiss chard and sauté until wilted, about 5-7 minutes. Season with salt and pepper.
- 4
Prepare the Cappelletti
Cook cappelletti pasta according to package instructions until al dente. Drain and toss with a bit of olive oil to prevent sticking.
- 5
Combine Ingredients
In a large bowl, combine the roasted koginut squash, sautéed Swiss chard, and cooked cappelletti. Pour the taleggio cream over the mixture and toss gently to coat.
- 6
Serve
Plate the cappelletti mixture and garnish with toasted pine nuts and pepitas. Serve warm.
