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Ricotta and Herb Cappellacci

Handmade pasta parcels filled with herb-infused ricotta, served with fresh basil pesto, seasonal peas, and runner beans.

VegetarianMain CoursePastaSummerFresh Herbs
Estimated Nutrition
Calories
710.1
kcal / serving
2840.4 kcal total
Carbs
62.1g
per serving
248.5 g total
Fat
39.1g
per serving
156.2 g total
Protein
27.7g
per serving
110.8 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
4
piece
Eggs
free-range, mixed with 1-2 tbsp water as necessary
200
g
Ricotta
drained
1
tbsp
Parmesan
freshly grated, plus extra to serve
50
g
Parmesan
grated, for pesto
GrainsCereals
400
g
00 Pasta Flour
plus extra for dusting
NutsSeeds
4
tsp
Chives
finely chopped
1
tbsp
Basil
leaves, finely chopped
1
tsp
Marjoram
leaves, finely chopped
1
tsp
Oregano
leaves, finely chopped
60
g
Basil
fresh leaves for pesto
1
piece
Garlic
clove, finely chopped
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
bunch
Mint
sprigs, for garnish
OilsFats
75
ml
Extra Virgin Olive Oil
Vegetables
100
g
Peas
fresh
100
g
Runner Beans
trimmed, cut into 2 cm lengths

Method

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