Cappelletti with Wild Mushroom Sauce

Cappelletti with Wild Mushroom Sauce
Photo by Gary Junken


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

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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