Cappelletti, Courge, Sauce Gorgonzola, Céleri-rave Et Pacanes Recipe
Delicate cappelletti filled with squash, served in a rich gorgonzola sauce, complemented by celeriac and crunchy pecans.
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Ingredients
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Cappelletti
Method
Preparation Instructions
- 1
Make the Cappelletti Dough
In a large bowl, mix flour and salt together. Make a well in the center and add eggs and olive oil. Gradually mix the flour into the eggs until a dough forms. Knead for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
- 2
Prepare the Roasted Vegetables
Preheat the oven to 400°F (200°C). Toss diced butternut squash and celeriac with olive oil, salt, and thyme. Spread on a baking sheet and roast for 25-30 minutes until tender.
- 3
Make the Gorgonzola Sauce
In a saucepan, melt butter over medium heat. Add heavy cream and bring to a simmer. Stir in Gorgonzola cheese and black pepper, cooking until cheese melts and sauce thickens slightly.
- 4
Roll and Fill the Cappelletti
Roll out the rested dough thinly and cut into squares. Place a small amount of the roasted vegetables in the center of each square. Fold and seal to form cappelletti.
- 5
Cook the Cappelletti
Bring a large pot of salted water to a boil. Cook cappelletti for about 3-4 minutes until they float to the surface. Remove and drain.
- 6
- 7
Serve
Plate cappelletti, drench with gorgonzola sauce, and top with glazed pecans. Enjoy!
