Cappellacci Verdi with Pesto
  • 48 Blanks (3 in. diameter) of fresh green pasta dough
  • ½ cup Bertozzi Freshly Grated
  • 1 ¼ cups ricotta cheese
  • ¼ cup walnuts
  • 2 tsp sage
  • Salt and pepper
  • Fresh tomatos
  • 1 shallot
  • ½ basil
  • Pine nuts
  • 1 clove garlic 

The Pesto: 

  • Remove the leaves from the stalk and wash them in cold water.
  • Blend with pine nuts, garlic and salt.
  • Add olive oil until it reaches the desired consistency.
  • Add Bertozzi Freshly Grated to taste. 

The Pasta:

  • Prepare the filling by mixing the ricotta cheese, the Bertozzi Freshly Grated, the ground walnuts and sage.
  • Salt and pepper to taste.
  • Then using a spoon, place a dollop of filling in center of the fresh pasta dough blanks.
  • Wet edge of the dough blanks, fold them in half and press the edge so that they do not open while cooking.
  • In a frying pan, add olive oil, sauté the diced tomatoes and the finely chopped shallot.
  • Boil the cappellacci 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 Bertozzi Freshly Grated in a non-stick pan.
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