Name: Mashed Potato Cappelletti & Mushroom Cream Sauce
Cook time: 5400 s
Total time: 5400 s
Yield: 4 Servings
Ingredients: Cappelletti:; Eggs; flour; Salt; Russet Potato; Parm; Butter; Milk; Green Onions; Mushroom Sauce:; Butter; Onion, diced; Garlic cloves, minced; Crimini Mushrooms, sliced; Cream; Salt & Pepper to taste; Parmesan; optional: cooked green beans to make it Thanksgiving

Contact Me

SHOP my LTK - Etsy pasta finds!

SHOP my AMZ Storefront

My Favorite Flour

My Favorite Gnocchi Boards

Kitchenaid Attachments

Ravioli & Pasta Cutters

My Favorite Pasta Machines

Dough Scrapers

PastaLinda Pasta Machine - use code 10buonapastasd for 10% off

Pasta Storage & Drying Racks

Clip On Pasta Strainer

Ravioli Circle Cutter

5 Wheel Dough Cutter

Multi Tier Drying Rack

Potato Masher

Fun Pasta Tools

Potato Ricer for Gnocchi

Mini Food Processor

Tools & Ingredients

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.

Ornare aenean euismod elementum nisi quis eleifend. Pellentesque diam volutpat commodo sed egestas egestas fringilla.

Lorem ipsum

Subscribe for full access to my recipes & pasta tutorials all in one place

Pasta & Gnocchi Recipes

Ingredients:
2 cups '00' (caputo) or all-purpose flour, plus more for kneading
4 large eggs
1 teaspoon kosher salt (optional)
1 cup whole milk ricotta
1/2 cup freshly grated parmigiano reggiano

To Make the Pasta Dough:
Make a well with your flour on a clean, flat surface or in a bowl
Add eggs & salt into your well & Scramble eggs gently within the well
Pull flour into your well a little at a time until it resembles a batter & move to a flat surface if using a bowl
Once it starts forming into a ball, start hand kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky. Dough will be ready when it is smooth & bounces back with a gentle finger poke
Form into a round ball & cover (with plastic wrap or bowl) for 30 mins at room temperature

To Roll Out with a Machine:
Cut dough ball in half, and keep other half covered
Prep sheet by rolling with a rolling pin to get ready to feed into machine
Start with widest setting, moving thru each level & keeping sheet well floured
Flatten until you get your ideal thickness - I go to level 6 for most pasta

To Roll Out with a Rolling Pin:
Cut dough ball in quarters, and keep rest of dough covered
Flour Dough on all sides
Press dough - cut side down - with hand to prep dough to start rolling out 
Start rolling dough from top to bottom
Turn sideways & roll with rolling pin to begin squaring off sheet
Repeat this process until until you get your ideal thickness (should be able to see woodgrain of table through pasta sheet)
Add ricotta dollops across the middle of your pasta sheet.
Fold one side of the sheet over the ricotta, lengthwise & press gently around the ricotta to remove any air between the sheets.
Cut out squares using a pasta cutter about 2.5in x 2.5in.

To Cook/Store Fresh Pasta:
Ready to cook immediately for 4-5 mins in boiling salted water
If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag


Ricotta Ravioli

Mashed Filled Cappelletti

4 servings

Cappelletti Ingredients:
2 Eggs
1 cup flour

Filling Ingredients
(Feel free to use any filling in the Recipes section!)
½ tsp Salt
1 Russet Potato
1/4 c Parm
3 Tbsp Butter
1/4 c Milk
2 Green Onions, diced

To Make the Mashed Potato filling:
Bake potato at 400F for 1 hour & let cool
In a saute pan, add butter and green onion whites and let saute until soft and translucent
Pass cooled baked potato through potato ricer to get all the clumps out and add to butter green onion mixture
Add milk & parmesan and mix into potato. Add more butter if needed
Season with salt and pepper and let cool before adding to piping bag or freezer bag with hole cut in the corner

To Make the Cappelletti:
Make pasta dough & let rest for 30 minutes (recipe & instructions can be found in Dough highlight)
Once dough has rested, roll out into a thin sheet
Using a cookie cutter or ravioli circle cutter, cut out circles into the pasta sheet
Add dollops of mashed potato filling in the center of each circle
Seal cappelletti by making a half moon first and bringing corners to meet around the cappelletti
If making for later, freeze until ready to cook. Cook for 5 minutes.


Mashed Potato filled Cappelletti

buonapastaclub

Mashed Potato Cappelletti & Mushroom Cream Sauce

buonapastaclub