What are some good recipes/dishes you can make with cappelletti pasta???

im about to make dinner...and have plenty different kinds of pasta but this is the first time i have cappelletti and i have different ideas on how to make it but i just want opinions...THANKS!What are some good recipes/dishes you can make with cappelletti pasta???
Lemon pasta sauce





Ingredients


90 g butter


60 ml freshly squeezed lemon juice


100 ml finely chopped lemon rind


500 ml cream


salt and freshly ground black pepper


120 g Parmesan cheese, grated


ravioli or cappelletti, cooked





Method:


1. Cook the butter, lemon juice and rind in a large pan for 30 seconds. Pour in the cream. Season and cook, stirring frequently, until the cream has reduced by half. Remove from the heat and set aside. 2. Drain cooked pasta and transfer to the pan with sauce. Turn the heat to medium and toss the pasta in the pan with the grated cheese for about 15 seconds. Serve.





Recipe From : Ideas June 01, 1995What are some good recipes/dishes you can make with cappelletti pasta???
The word cappelletto means little hat, which is what this pasta should resemble; they're from Modena. They are traditionally served in broth, as are their cousins, tortellini (the difference lies in the stuffing). Indeed, the traditional North Italian Christmas dinner starts with cappelletti in capon broth.





If you plan to serve cappelletti in broth, you should have about two quarts of broth. You can also serve either cappelletti or tortellini dry, with meat sauce, cream sauce, or butter.


INGREDIENTS:


1/2 a chicken or capon breast (or four ounces of lean pork) saut茅ed in butter and minced


1 cup fresh ricotta


1/2 cup grated Parmigiano


1 whole egg plus 1 yolk


A pinch of nutmeg


Grated lemon rind (not too much, and only if you like it)


A pinch of salt and pepper


PREPARATION:


If the ricotta is very soft, leave out the egg white; add another yolk if the mixture comes out too stiff. Taste the mixture and correct the seasoning. In any case, combine the ingredients above into a fiarly firm paste


For the pasta, follow the instructions for home-made pasta, using 2 1/2 cups of flour and three eggs, or purchase several sheets of store-made fresh pasta.





To make the cappelletti, roll out a thin sheet of pasta on a well- floured surface. Then use a round cookie cutter to cut out 2-inch diameter circles of dough. Put a level teaspoon of the stuffing in the middle of each circle and fold the circles over to make half moons, dampening the edges of the disks a little to make sure they stay stuck together. Then wrap the half moons around your little finger, giving them a half-twist to turn up one pair of corners and pressing the other pair together to make little rings. With this recipe you should get between four and five dozen cappelletti.





Gently boil the cappelletti in the broth until they are done, 3-5 minutes (the pasta should be al dente). Fifteen to twenty cappelletti in a brimming bowl of broth should be sufficient for a healthy eater, though you may be tempted to eat more. Artusi, the late dean of Italian gastronomes, mentions hearing of people who ate as many as a hundred cappelletti at a sitting, but also notes that some of them died thereafter.
Any type of tomato sauce.


Is it stuffed with anything?


Depending on stuffing, there are too many choices.


For beginners, try a marinara sauce with asiago cheese.


Just kidding: spaghetti sauce with parmesan.