Think of this cheese-filled pasta (whose name translates as “little hats”) as inside-out tortellini. These cappelletti are served in a simple sauté of wild mushrooms, deglazed with white wine.
This recipe is excerpted from The Italian Farmer’s Table.
Watch the Fine Cooking Culinary School Video Series where the authors show you how to make this dish, as well as eight other handmade pastas.
Make the sauce: sauté the shallot in 2 Tbs. of olive oil over medium heat until tender, about 5 minutes. Add the mushrooms and cook until the mushrooms release their liquid, 5 to 7 minutes. Season with salt and pepper to taste, then add the white wine and let reduce by half.
Bring 6 quarts of salted water to a boil. Drop the cappelletti into the water and cook until they start to float to the top, 2 to 3 minutes. Drain the pasta and toss in the sauté pan with the mushrooms. Sprinkle with chopped parsley. Serve in individual shallow bowls.
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The pasta was great! The sauce was tasty but dry. I would make it again, but add some pasta water to the pan to make more of a sauce.
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