Cappelletti Alla Panna Recipe
House made meat and cheese filled round ravioli topped with alfredo sauce
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Ingredients
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Cappelletti Ingredients
Method
Cappelletti Preparation
- 1
Make the Dough
In a large bowl, combine the flour and a pinch of salt. Make a well in the center and add the eggs. Mix until the dough forms, then knead for about 10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
- 2
Prepare the Filling
In a bowl, mix together ricotta, Parmesan, ground beef, salt, and black pepper until well combined.
- 3
Roll Out the Dough
Divide the dough into quarters. Roll out each piece into thin sheets, about 1/16-inch thick, using a pasta machine or rolling pin.
- 4
Form the Cappelletti
Cut the dough into 2-inch squares. Place a small amount of filling (about 1 tsp) in the center of each square. Fold the square into a triangle, sealing the edges. Bring the two pointed ends of the triangle together to form a round shape and pinch to seal.
- 5
Cook the Cappelletti
Boil a large pot of salted water. Add the cappelletti and cook for about 4-5 minutes until they float to the surface. Remove and drain.
- 6
Make the Alfredo Sauce
In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant. Pour in heavy cream, stirring continuously. Simmer for 5 minutes, then season with salt and pepper to taste.
- 7
Serve
Plate the cooked cappelletti and drizzle with the Alfredo sauce. Garnish with additional grated Parmesan cheese if desired.
