DIFFICULTY: 3
INGREDIENTS PER 4 PEOPLE
For the cappellacci:
fresh ricotta cheese, 10,6 oz
walnuts, 1,8 oz
sage, 0,6 oz
salt and pepper
fresh green pasta dough, 48 disks of 8 cm diameter
Parmigiano Reggiano cheese, 3,5 oz
For the sauce:
shallot, 1
extra-virgin olive oil
fresh tomatoes, 7 oz
For the pesto:
garlic, 1 clove
salt, 1 teaspoon
Parmigiano Reggiano cheese, 1,8 oz
salt, 1 teaspoon
Parmigiano Reggiano cheese, 1,8 oz
extra-virgin olive oil
extra-virgin olive oil
basil, 3,5 oz
pine nuts, 1 handful
garlic, 1 clove
PROCEDURE
Of the Pesto: Remove the leaves from the stalk and, in cold water, wash them. Pound them with pine nuts, garlic and salt. Then add olive oil until it reaches the desired consistency. Finally, add the grated Parmigiano Reggiano.
Of the Dish: Prepare the filling by mixing the ricotta, the grated Parmigiano Reggiano, the ground sage and walnuts. Salt and pepper to taste, then with a spoon, place a knob of filling in the cen-tre of the fresh pasta dough disks. Wet the disk borders, fold them in half and press the edge (so that they do not open while cooking). In a frying pan containing olive oil, sauté the chopped tomatoes and shallot. Then, boil the cappellacci dumplings, in salted water. Serve them hot with the tomato sauce and the pesto. Decorate the dish with crunchy Par-migiano Reggiano cheese made by heating up a handful of grated cheese in a non-stick pan
Thanks to: Parmigiano Reggiano
