Pap Cap (Cappellacci)
Paprika dough with an Almond Ricotta and Chive filling - what's not to like?
Simple, yet delicious, this shape is a square version of the Cappelletti with both the silkiness of the pasta along with the creaminess of the filling. This dough is an egg free with a sprinkle of sweet smoked paprika which gives it the vibrant colour. Delicious!
Pasta: Semolina Flour, OO Flour, Water, Olive Oil, Sweet Paprika
Filling: Almond ricotta, (almonds, water, citric acid, salt), fresh chives
Allergens: Contains Nuts and Wheat
6oz = 1 serving / 1 order
‘I have no time’ : drizzle with your favorite olive oil and crack some pepper on top
‘I have some time’: Heat through one of our sauces and add the cooked pasta to sauce, add some chopped parsley or torn basil, a quick splash of olive oil, black pepper and salt to taste.
‘I have loads of time’: Sauté some chopped mushrooms (crimini or button work) in a little olive oil and garlic, cook until nicely cooked through, add the cooked pasta with a little of the pasta water and gently move around the pan to coat the pasta. Keep combining a little water to the sauce until you get a ‘creamy’ texture, it can take a couple of minutes. You can also add some arugula or baby spinach at this stage as well.
Taste and season where necessary with salt, pepper, red pepper flakes or lemon zest.