"Capelli del prete" in english "hats of the priest", it is a kind of ravioli that takes it's name from the circular shape of the hats. Every time I go back home I like to go to my friend restaurant and order this fresh handmade pasta from his menu'. Here, I made the filling with ricotta cheese, walnuts, parmesan cheese and a touch of a blue cheese served with sour cream and walnuts pesto.
Serving 2 people
INGREDIENTS:
For fresh pasta dough 160/200 g when you use 00 flour for 2 eggs
Filling:
In a recipient mix
250 g ricotta cheese
30 g chopped walnuts
20 g blue cheese
50 g of Parmegian cheese
1/2 tea spoon of nutmeg powder and a pinch of salt
The sauce:
125 ml sour double cream
50 g chopped walnuts
salt & pepper
Once you have made your fresh Cappelli del prete pasta start to prepare a large pot, bring water to a boil with salt on it.
In a non-sticky pan place the chopped walnuts and a few pinches of grounded black pepper. With a medium heat, roast them for a few minutes or until you start to smell the ingredients. You need to make sure you roast the walnuts with the black pepper and you don't burn it. When this is done remove from the heat. When the water is bowling add the pasta to the water. Like for any kind of fresh handmade ravioli, this should be cooked for around 4/5 min. While you wait for the pasta to cook, take back the pan with the walnuts and black pepper to a medium heat and with a large soup spoon add a few quantity of water from the cooking pasta and then the sour cream. You need to incorporate the cream to the ingredients few minute or until your cream start to boil and you get a nice creamy cream. Add the salt and test to add more as you like. Remove from the heat and when the pasta is cooked drain and toss to the source in the pan. Here you can add more water from the cooking pasta if your cream is to thick. Served with small pieces of walnuts and parmesan cheese on the top!
Book a private class with me to learn how to make fresh ravioli or Cappelli del prete pasta.
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