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Preparation: 45 minutes 4 servings Ingredients 48 disks (8 cm diameter) of fresh green pasta dough 100 g Parmigiano-Reggiano cheese 300 g fresh ricotta cheese 50 g walnuts 10 g sage salt and pepper Ingredients for Sauce 200 g fresh tomatoes 1 shallot Ingredients for Pesto 100 g basil 1 handful of pine nuts 1 clove of garlic 1 teaspoon of salt 50 g Parmigiano-Reggiano cheese extra-virgin olive oil Preparation for Pesto Remove the leaves from the stalk and wash them in cold water. Pound them with pine nuts, garlic and salt, then add olive oil until it reaches the desired consistency. Finally, add the freshly grated Parmigiano-Reggiano cheese. Preparation of the Dish Prepare the filling by mixing the ricotta cheese, the grated Parmigiano-Reggiano, the ground walnuts and sage. Salt and pepper to taste, then using a spoon, place a knob of filling in he centre 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 diced tomatoes and the finely chopped shallot. Boil the cappellacci dumplings in salted water. Serve them hot with the tomato sauce and the pesto. Decorate the dish with crunchy Parmigiano-Reggiano cheese made by heating up a handful of grated cheese in a non-stick pan. |
