Originating from the northern Italian region of Emilia-Romagna, our Pea, Mint and Potato Cappelletti are delicately hand-folded “little hats” made with vegan dough. Each piece is filled with a fresh, vibrant blend of pea, mint, and potato, delivering a bright and flavourful bite.
These cappelletti pair beautifully with our rich Burro Bianco or nutty Burro Bruciato sauces. For a fully vegan option, enjoy them with our hearty tomato Sugo for a satisfying, wholesome meal.
One portion is approx. 200g (per serve/per person)
Regular price
$10.00
Sale price
Regular price
$10.00
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Originating from the northern Italian region of Emilia-Romagna, our Pea, Mint and Potato Cappelletti are delicately h...
Preparation
Bring the water to the boil in a large pot, salting it well. We suggest 1 litre of water per 100g of pasta and 2 teaspoons (10g) of salt per litre of water.
Blanch the pasta in the rapidly boiling water for 3 to 6 minutes, depending on your preference for an al dente texture.
Meanwhile, heat the sauce in a medium pan or saucepan. Bring it to a simmer, but turn off the heat before it reaches a boil.
Strain the pasta through a colander and toss gently through the sauce.
Arrange the pasta on a plate or in a bowl, spooning excess sauce over the top.
Sprinkle with pangrattato, torn oregano leaves and grated or shaved cheese.
As our pasta is a handmade product, some natural cracks may appear. We assure you this is normal, and will still be delicious! Store at 5°C or below. Consume within two days of delivery or freeze. Our kitchen is a multi-use kitchen, and while the utmost care is taken, we cannot guarantee zero traces of allergens.
Best enjoyed with
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