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Capelletti or Italian ravioli

Capelletti or Italian ravioli
  • BUTTER 100 GR.
  • RICOTTA 500 GR.
  • PARMESAN 150 GR.
  • CRÈME 30%- 50 ML.

Italy is a great gastronomic country, where recipes add each other and create the fireworks of incredible taste. Capelletti are small ravioli of original form with ricotta and parmesan. The mixture of serous curd cheese with the king of all chesses creates wonderful taste. However, if it is added with the snails in Burgundy, you will get an exquisite recipe of a wonderful supper.


To create Cappelletti with snails and ricotta, the following ingredients are required:



  • Flour (hard types of wheat preferably) 300 gr.capelletti-or-italian-ravioli
  • Eggs 4 pieces.
  • Olive oil 50 ml.
  • salt


  • Snail fillet 300 gr.
  • Butter 100 gr.
  • Ricotta 500 gr.
  • Parmesan 150 gr.
  • garlic 4-5 cloves
  • Parsley 1 butch
  • Crème 30%- 50 ml.
  • Egg-yolk 1 piece.
  • Nutmeg to one’s taste.

capelletti-or-italian-ravioliThe recipe of cappelletti is quite simple. The first thing we do is preparation of garlic oil. Heat up the butter in the frying pan, adding finely chopped garlic. Slightly stew it on low heat for the garlic to change the color. Then add snails there. Simmer it for 5 minutes, and afterwards separate a part of the oil from the main mass to prepare the sauce. Add the chopped parsley to the remaining garlic-and-snail mixture, hold it for 5 minutes more. Knead ricotta with fork and combine it with half grated Parmesan, add snails, stewed in the oil, egg-yolk, a pinch of nutmeg, mix and let it cool for a couple of hours.

Meanwhile, let’s prepare dough: mix the sifted flour, separately beaten eggs and salt, olive oil, which we will add gradually, as necessary. After careful mixing, let the dough stand, covered with a towel.

Some time later, finely roll out the dough, cut into squares (5-6 sm), put a teaspoon of fillings in the center, and slump them diagonally to receive a triangle, putting the corners together. Boil cappelletti, and until they are ready, prepare the sauce. Heat the garlic oil in the saucepan, add the remaining Parmesan. When the cheese starts melting, pour the cream and simmer everything a couple of minutes.Serve cappelletti in the broth, where it had been boiled or pour it with the sauce. A glass of the sparkling berry Lambrusco will fit the dish perfectly.capelletti-or-italian-raviolicapelletti-or-italian-ravioli



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