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yield 8 portion of cooked "cappelletti", scaled at 5.71 gr before cooking

2 lb of fresh pasta dough x ravioli 500 gr of ground prosciutto
150 gr of fresh grated Grana Padano
2 whole eggs
1 teaspoon of nutmeg
sea salt and fresh cracked black pepper
1 cup of fresh shaved Parmigiano
1/2 cup of extra virgin olive oil
2 table spoon of aged Balsamic vinegar

Parma "prosciutto" filled hand made "cappelletti" with shaved Grana Padano, aged balsamic and olive oil


Prepare the dough for your "cappelletti"
Take the fresh ground Parma "prosciutto" and place it in a bowl, add the fresh grated Parmigiano, the egg and the touch of nutmeg, mixed well and a refrigerated for couple hours. Roll out the pasta at 1/2 millimeter of thickness; cut the pasta in 2.5 inch regular size square pieces, using a small spoon place one ounce of the Parma "prosciutto mixture in the middle of the square cut pasta, gently brush the edges sizes of the square cut pasta, with a whipped egg, take the corner of the square and form a triangle; take the pointed corner at the base of the triangle and wrapped on your finger than the top corner flipped down, repeat the operation until all the prosciutto mixture will finished to filled the pasta
Cooked the formed "cappelletti" in a salted boiling water, cook until the edge of the pasta will be tender, than tossed in a bowl with the extra virgin olive oil, the shaved Parmigiano, fresh cracked black pepper presented in the plate with drops of aged balsamic vinegar.

Vino Nobile di Montepulciano.

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