Cappelletti stuffed with mascarpone and ham with morel sauce

Cappelletti stuffed with mascarpone and ham with morel sauce

Cappelletti imbottiti di mascarpone e prosciutto con salsa di spugnole

By
From
Pasta
Serves
4
Photographer
Laura Edwards

Cappelletti, ‘little hats’, are very similar to tortellini, but with a larger pasta wing on the side. Cream and cooked ham are the usual ingredients for the sauce. By using mascarpone cheese from a tub, which is not usually too soft, along with little cubes of cooked ham for texture, we get a surprisingly pleasant pasta filling. Commercial cappelletti are not the same, as their fillings are not as good as the ones you would make.

Ingredients

Quantity Ingredient
1/2 recipe Fresh egg pasta
salt and pepper, to taste
40g parmesan, freshly grated

Filling

Quantity Ingredient
200g mascarpone cheese
100g cooked ham, very finely cubed
20g parmesan, freshly grated
2 tablespoons chopped chives

Sauce

Quantity Ingredient
80g unsalted butter
1 tablespoon chopped rosemary needles
30g dried morels, soaked in water for an hour, rehydrated

Pasta method

Quantity Ingredient
Filled fresh pasta

Method

  1. Mix the filling ingredients together, and put into the fridge for 30 minutes to become harder.
  2. Roll out the pasta dough, by hand or machine, to 2mm thick. Cut into circles of 8–9cm in diameter. You should get about 30. Put 1/2 tsp of the mixture from the fridge slightly off centre on each circle of dough. Fold each cappelletto to seal the filling.
  3. Cook the pasta in plenty of boiling salted water for 4 minutes or until al dente. Taste for texture and leave in the cooking water. Meanwhile, melt the butter in a pan, add the rosemary and drained morels and let the hot butter absorb the herb flavour for 2 minutes. Scoop the cappelletti from the water and add to the butter. Mix together, and add 2–3 tbsp of the pasta water for moisture. Divide between warmed plates, and sprinkle grated Parmesan over each portion.
Tags:
Antonio
Carluccio
pasta
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