Thanksgiving Leftover Cappelletti

Serves 4

Prep time: 90 Minutes
Cook time: 5 Minutes

Special Equipment

food processor
pasta machine or Italian rolling pin
round ravioli stamp

Ingredients

1 batch of fresh egg pasta dough
2 cups mashed potatoes
2 cups stuffing
½ cup whole milk ricotta
½ cup grated Parmigiano-Reggiano (Gruyere could work well too)
½ cup melted butter, slightly cooled

Method

1. Prepare the fresh egg pasta dough. Cover and let rest for at least 30 minutes.

2. While it rests, make the filling. Mix together potatoes and stuffing then combine in a food processor until blended together thoroughly. Slowly pour the melted butter to help blend.

2. Add the potato-stuffing mix to a separate bowl. Add the ricotta and grated cheese and mix it all together thoroughly.

3. Season with salt and pepper, to taste.

4. Cover and chill for about thirty minutes. Then roll the filling into small hazelnut-sized balls for the filling.

5. Sheet out the pasta dough, a quarter of the dough at a time. If using a pasta machine, sheet the dough to setting 7 on a Kitchen Aid or Marcato machine.

6. Firmly press a ravioli stamp over the sheeted dough to cut out circles. Place the small balls of filling in the center of each circle.

7. To shape the cappelletti, fold the circle in half (to make a half-moon), sealing the edges together tightly around the filling, then working outwards.

8. Holding the half-moon in both hands, bring the corners together so that they overlap, then pinch them to seal. What you should have is a little round “bonnet” or “hat” enclosing the filling. Continue in this way until all the pasta dough has been used.

9. To serve: I prefer to serve these in a shallow bowl with broth.  Maybe some leftover turkey broth? Veggie broth can work too.  Add about a tablespoon of butter to the broth when heating, and a ladle of pasta water. Serve with grated cheese on top and finely chopped parsley.