Nori Cappelletti Recipe
Scallop & lobster, seasonal mushrooms, fennel
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cappelletti Filling
Method
Cappelletti Preparation
- 1
Prepare the Filling
In a skillet, heat olive oil over medium heat. Add minced garlic and diced fennel, sauté until softened. Add chopped mushrooms, scallops, and lobster meat. Cook until scallops are opaque and lobster is heated through. Season with salt and black pepper. Remove from heat and let cool.
- 2
Make the Dough
In a mixing bowl, combine 2 cups of flour and 3 large eggs. Knead until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
- 3
Assemble the Cappelletti
Roll out the dough into thin sheets. Cut into squares (about 3 inches). Place a small spoonful of the filling in the center of each square. Fold the square into a triangle, pressing to seal. Bring the two outer corners of the triangle together and pinch to form a cappelletti shape.
- 4
Cook the Cappelletti
Bring a large pot of salted water to a boil. Add cappelletti and cook for about 4-5 minutes, or until they float to the surface. Remove with a slotted spoon and place in a serving bowl.
- 5
Serve
Serve the cappelletti with your choice of sauce (e.g., light broth or butter sauce) and garnish with fresh herbs.
