Capeletti recipes ready in less than an hour




Image: Kitchen guide

Image: Kitchen guide

Do you like pasta, but want to prepare something special? So, learn how to make a delicious capelletti recipe. This Italian stuffed pasta is shaped like a hat, though “chapel”, in Italian, and can be prepared alone or even added to the sauce. In these capeletti recipes shared by the Master, the pasta is made with a very tasty sauce. In addition, all capelletti recipes are very quick, because they are ready in an hour. It’s easy! Check out the step by step recipe for the amazing capelletti and impress everyone!

5 quick capelletti recipes to try

Capelletti with creamy apple sauce



Image: Kitchen guide

Image: Kitchen guide

Image: Kitchen guide

While: 20 min

Activities: 2 food

Bother: Easier

Ingredients

  • 500g fresh capelletti with meat or ricotta filling
  • 2 tablespoons of margarine
  • 1 medium onion chopped
  • 2 apples, seeds and diced
  • 1 teaspoon of sugar
  • Salt, pepper to taste
  • 1 can of sour cream
  • Chopped parsley to taste for sprinkling
  • 50g grated Parmesan cheese for sprinkling

Preparation mode

Boil a pan with plenty of salted water. Cook macaroni according to package instructions until al dente. In a pan, melt the margarine and fry the onion on low heat for 4 minutes or until soft, without browning. Add apple, sugar and cook for another 5 minutes. Add cream, salt and pepper to taste. Drain the pasta, drain the sauce, sprinkle with parsley and serve.

Capeletti with 4 cheese sauce



Image: Kitchen guide

Image: Kitchen guide

Image: Kitchen guide

While: 30 min

Activities: 4 food

Bother: Easier

Ingredients

  • 1 tablespoon of oil
  • 1 clove of garlic pressed
  • 2 tablespoons of butter
  • 1 chicken bouillon cube
  • 1 cup(s) grated chocolate Parmesan
  • 2 cups (tea) of milk
  • 1 cup Gorgonzola cheese, mashed with a fork
  • salt to taste
  • 1 cup shredded mozzarella cheese
  • 200g or 1 cup of cottage cheese
  • 1 packet of capelletti (500g)
  • grated chocolate Parmesan to sprinkle

Preparation mode

In a pan, boil the butter and oil and fry the garlic, then add the chicken, milk and cheese. Bring to a boil, transfer to a blender and blend gently. Cook the capelletti in boiling salted water until the pasta rises to the surface. Remove with a slotted spoon and arrange on a plate. Top with sauce and sprinkle with Parmesan before serving.

Cheese Capelletti with Shrimp Sauce



Image: Kitchen guide

Image: Kitchen guide

Image: Kitchen guide

While: 40 min

Activities: 4 food

Bother: Easier

Ingredients

  • 1 package of capelletti cheese (400g)
  • 1 cup(s) grated chocolate Parmesan
  • Chopped green chilies for garnish

soup

  • 4 tablespoons of olive oil
  • 1 chopped onion
  • 500 g of clean shrimp
  • 2 chopped tomatoes
  • 1 cup mushrooms (chopped)
  • 1 can of tomato sauce
  • Salt and black pepper to taste
  • 1 box of sour cream (200g)

Preparation mode

Cook capelletti according to package instructions. Drain and set aside.

For the sauce, heat a pan with oil and fry the onion and shrimp for 3 minutes. Add the tomatoes, mushrooms and sauté for 3 minutes.

Add tomato sauce, season with salt, pepper and cook for 5 minutes. Turn off the heat and stir in the cream.

Mix the sauce with the pasta and transfer to a plate. Sprinkle with Parmesan and bake in the preheated oven for 5 minutes or until brown.

Remove, finish with green onions and serve immediately.

Chicken Capeletti with Cheese Sauce



Image: Kitchen guide

Image: Kitchen guide

Image: Kitchen guide

While: 1 hour

Activities: 4 food

Bother: Easier

Ingredients

  • 1 cooked and chopped chicken breast
  • 1 and 1/2 teaspoon of milk
  • 4 tablespoons chopped green onions
  • 1 egg
  • 5 tablespoons grated Parmesan cheese
  • 1 clove of garlic pressed
  • 1 chicken bouillon cube
  • Salt, pepper and nutmeg to taste
  • 1 tablespoon of oil
  • 1 tablespoon of corn
  • 500g fresh lasagna noodles (500g)
  • 1 cup(s) grated chocolate Parmesan
  • 1 cup Gorgonzola cheese (shredded)
  • 2 tablespoons of butter
  • 2 cups (tea) of milk
  • 1 cup of cheese (200 g)
  • Wheat flour to make flour
  • grated chocolate Parmesan to sprinkle

Preparation mode

In a food processor, grind the chicken with milk, chives, parmesan, egg and season with salt, pepper and nutmeg. Place the dough on a floured surface, pass the rolling pin to roll it out a little and cut a 4 cm square with the cutter. Place a small portion of the drink, apply water to the edges and connect the ends to form a triangle. Then connect the ends of the triangle that form the capeletti.

In a pan, melt the butter with oil, on medium heat, fry the garlic for 2 minutes and add the chicken, corn dissolved in milk, cheese and curd, stirring. Wait for it to boil and hit the blender. Cook the capelletti in boiling salted water until the pasta rises to the surface. Remove with a slotted spoon and arrange on a plate. Top with sauce and sprinkle with Parmesan before serving.

Capelletti with sauce and sauce



Image: Kitchen guide

Image: Kitchen guide

Image: Kitchen guide

While: 1 hour

Activities: 4 food

Bother: Easier

Ingredients

  • 500g cooked and drained capeletti pasta
  • 1 cup (tea) of olive oil
  • 1 chopped onion
  • 4 minced garlic cloves
  • 500g dried meat, soaked, cooked and shredded
  • 2 tablespoons of chopped parsley
  • Salt and black pepper to taste
  • grated Parmesan cheese to taste to sprinkle

soup

  • 2kg whole skinless tomatoes, finely chopped
  • 1 onion
  • 2 cups of water (tea)
  • 4 cloves of garlic
  • 1/2 cup (tea) of olive oil
  • 1 teaspoon of sugar
  • Salt and black pepper to taste
  • 1 bay leaf

Preparation mode

In the refractory, put the capelletti and keep it, keep it warm. In a pan, add oil, onion, and garlic and let it fry until golden. Add meat, parsley, salt, pepper and mix well. Let it cook, stirring occasionally, for 10 minutes. Remove and set aside.

For the sauce, in a pan, put tomatoes, water, bring to medium heat and let it cook for 10 minutes.

Remove from heat and hit the blender with the rest of the ingredients, except for the bay leaf. Then turn the heat back on in the pan, add the bay leaf and let it cook, stirring occasionally, for 10 minutes or until it thickens. Put the pasta in a medium, spread the meat on top and cover with sauce. Sprinkle with grated Parmesan and serve immediately.

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