Cappelletti with Wild Mushroom Sauce

Cappelletti with Wild Mushroom Sauce
Photo by Gary Junken


  • Kosher salt
  • 1 cup grated Parmigiano Reggiano
  • ½ lb. ricotta
  • ½ cup grated pecorino cheese
  • 2 Tbs. extra virgin olive oil
  • ½ lb. squaquerone cheese (or substitute stracchino, teleme, or basket cheese)
  • Freshly grated nutmeg
  • + 7 more ingredients
    • 1 recipe basic pasta dough
    • 1 shallot, cut into fine dice
    • ½ cup white wine
    • ½ cup chopped flat-leaf parsley
    • 1 egg
    • 1 lb. sliced mixed wild mushrooms (oyster, cremini, shiitake)
    • Freshly ground pepper

In a large bowl, mix together the ricotta, squaquerone, Parmigiano Reggiano, pecorino, egg, nutmeg, and salt and pepper to taste. Divide the pasta dough into 6 pieces. Using a pasta machine, roll each piece out, starting with the widest setting and ending with the thinnest. Cut the pasta sheets ...

View full recipe at Fine Cooking


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