Cappelletti Recipe
pie-pita pumpkin, pleasant ridge reserve, sage, brown butter, meyer lemon (veg)(gf available)
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Ingredients
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Dough
Filling
Brown Butter Sauce
Method
Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and add the eggs. Gradually mix the flour into the eggs with a fork until a shaggy dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.
Filling Preparation
- 2
Prepare the Filling
In a bowl, combine the pie-pumpkin puree, Pleasant Ridge Reserve cheese, chopped sage leaves, salt, and black pepper. Mix until well combined and set aside.
Assembly
- 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 over to create a triangle and seal the edges tightly. Bring the two corners together to form a hat shape and pinch to secure. Repeat with remaining dough and filling.
Brown Butter Sauce Preparation
- 4
Make the Brown Butter Sauce
In a saucepan, melt the unsalted butter over medium heat. Once melted, add the sage leaves. Continue to cook, stirring frequently, until the butter turns golden brown and has a nutty aroma. Remove from heat and stir in the Meyer lemon juice and salt to taste.
Cooking
- 5
Cook the Cappelletti
Bring a large pot of salted water to a boil. Carefully drop the cappelletti into the boiling water and cook for about 3-4 minutes, or until they float to the surface. Using a slotted spoon, remove them from the water and transfer to a serving plate.
Serving
- 6
Serve
Drizzle the brown butter sauce over the cooked cappelletti. Garnish with additional sage leaves if desired. Enjoy your delicious cappelletti!
