Cappellacci ripieni di zucchine formaggi e basilico su letto di ragù 

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: mascarpone

Cottage cheese is lower in fat and calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces fat while still melting well.

gorgonzola cheese

🥗Healthier: feta cheese

💰Cheaper: cream cheese

Feta provides a tangy flavor with fewer calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast offers a cheesy flavor with no dairy.

Prepare the pasta by mixing 1 kg of flour, 10 eggs, a pinch of salt, and a drizzle of oil until a dough forms.

For the filling, sauté 1.8 kg of zucchini in oil, seasoning with salt and pepper.

In a bowl, combine the sautéed zucchini with 100 g of Philadelphia, 200 g of crescenza, 250 g of ricotta, chopped basil, and enough grated parmesan (approximately 400 g) to achieve the desired consistency.

Roll out the pasta dough and cut into shapes for cappellacci.

Fill each pasta shape with the zucchini and cheese mixture, then seal.

Cook the filled cappellacci in boiling water until they float to the surface.

Serve the cappellacci on a bed of ragù and garnish with zucchini flowers and basil.

Cooking Techniques

Spice Level:

Dietary

Allergens