Name: Osteria Savio Volpes Cappelletti, Grilled Spring Onion, Mascarpone, Zucchini Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups All-purpose flour; 3 large Eggs; 0.5 tsp Salt; 1 cup Mascarpone cheese; 1 cup Grated zucchini; 0.25 tsp Salt; to taste Black pepper; 2 tbs Fresh basil, chopped; 4 whole Spring onions; 2 tbs Olive oil; to taste Salt; 4 tbs Butter; 2 tbs Garlic, minced; 2 tbs Fresh parsley, chopped

NV Veuve Cliquot

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Indulge in our exquisite Cappelletti, delicately filled with a rich blend of flavors and served with perfectly grilled spring onions. This dish is elevated by the creamy, dreamy mascarpone that adds a luxurious touch, while fresh zucchini brings a burst of vibrant color and taste. A delightful harmony of textures and tastes awaits!

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack in the eggs. Mix with a fork until combined, then knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Make the Dough

In a bowl, mix the mascarpone cheese, grated zucchini, salt, black pepper, and fresh basil until well combined. Set aside.

Prepare the Filling

Roll out the pasta dough thinly on a floured surface. Cut into 2-inch squares. Place a teaspoon of filling in the center of each square, fold the square over to create a triangle, and seal the edges. Bring the two corners of the triangle together to form a hat shape (cappelletti). Repeat with remaining dough and filling.

Form the Cappelletti

Preheat a grill or grill pan over medium heat. Toss the spring onions with olive oil and salt, then grill for about 5-7 minutes, turning occasionally, until they have nice grill marks and are tender.

Grill the Spring Onions

Bring a large pot of salted water to a boil. Add the cappelletti and cook for about 4-5 minutes, or until they float to the surface. Drain and set aside.

Cook the Cappelletti

In a large skillet over medium heat, melt the butter and sauté the minced garlic until fragrant. Add the cooked cappelletti and toss gently to coat. Stir in chopped parsley.

Prepare the Sauce

Plate the cappelletti topped with grilled spring onions. Garnish with additional parsley if desired.

Serve

All-purpose flour

Eggs

Salt

Mascarpone cheese

Grated zucchini

Black pepper

Fresh basil, chopped

Spring onions

Olive oil

Butter

Garlic, minced

Fresh parsley, chopped

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Make Cappelletti, Grilled Spring Onion, Mascarpone, Zucchini Recipe in just 1h 30m. Indulge in our exquisite Cappelletti, delicately filled with a rich blend of flavors and served with perfectly grilled spring onions. This dish is elevated by the creamy, dreamy mascarpone that adds a luxurious touch, while fresh zucchini brings a burst of vibrant color and taste. A delightful harmony of textures and tastes awaits!

Cappelletti, Grilled Spring Onion, Mascarpone, Zucchini Recipe

Ingredients

Pasta Dough

Filling

Grilled Spring Onion

Sauce

Method

Pasta Preparation

Make the Dough

Filling Preparation

Prepare the Filling

Cappelletti Assembly

Form the Cappelletti

Grilling Spring Onions

Grill the Spring Onions

Cooking Cappelletti

Cook the Cappelletti

Sauce Preparation

Prepare the Sauce

Plating

Serve

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