Mussel-filled Cappelletti
Cappelletti are ring-shaped Italian stuffed with Mussel and ricotta cheese pasta so called for the characteristic shape that resembles a hat. Compared to tortellini,
Spinach Dough
200gm Flour
2gm Salt
80gm Spinach
2pcs Egg yolk
Preparation
STEP 1
Mound the flour on a work surface and form a well in the center. Add the egg yolk, blended spinach, and salt to the well and mix together with a hand.
STEP 2
With your fingers, gradually mix the yolk egg mixture into flour, working from the center out and using your other hand to keep the flour mound steady until a thick paste forms. Using your hands, press in the remaining flour until a shaggy dough forms. Knead dough until smooth and elastic, 8 to 10 minutes. dough Resting 30 minutes
Purple Dough
200gm Flour
2gm Salt
80gm Red cabbage
2pcs Egg yolk
Preparation
STEP 1
Mound the flour on a work surface and form a well in the center. Add the egg yolk, pureed red cabbage, and salt to the well and mix together with a hand.
STEP 2
With your fingers, gradually mix the yolk egg mixture into flour, working from the center out and using your other hand to keep the flour mound steady until a thick paste forms. Using your hands, press in the remaining flour until a shaggy dough forms. Knead dough until smooth and elastic, 8 to 10 minutes. dough Resting 30 minutes
Dough Preparation
1000ml Water
5ml Olive oil
4gm Salt
5gm Butter
1pcs Egg
Preparation
STEP 1
Roll by hand the spinach dough and purple dough. Combine the loaves starting with spinach dough and then purple dough.
STEP 2
Stamp out using a round cutter and shape Cappelletti. To cook, bring a large pan of salted water and olive oil to a boil and gently lower in the Cappelletti using a slotted spoon. Boil for 2-3 mins until the pasta is cooked through, then remove to a bowl using a slotted spoon.
STEP 3
Heat the butter in a large frying pan over a medium-high heat, drop in Cappelletti with salt and pasta water
Cappelletti Filling
3pcs mussels
4gm Salt
2gm Pepper
8gm Butter
2gm Fresh thyme
20gm Ricotta cheese
2gm Fresh parsley
10gm chestnut
Preparation
STEP 1
Heat the butter in a frying pan over medium heat and fry the garlic for 30 seconds. Add the mussels salt, thyme, and pepper.
STEP 2
Stir ricotta cheese, chopped cooked mussel meat, chopped chestnut, parsley, salt, and pepper until well combined. Set the filling aside.
Garnish
3pcs mussels
2gm Salt
2gm Pepper
1gm Fresh thyme
10gm Butter
3ml Basil oil
5pcs Microgreen Basil
3pcs Viola Flower
8pcs Purple Microgreen Basil
Preparation
STEP 1
Heat the butter in a frying pan over medium heat add garlic to become light brown add mussels, salt, thyme, and pepper
STEP 2
For garnish microgreen basil, viola flower, basil oil, and purple microgreen basil