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Cappellacci with piemont hazelnuts and red wine pears

  • 4servings

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Source: www.lifestylefood.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B9, B12, H, D
MineralsSelenium, Natrium, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 300g semolina flour

  2. 250g wheat flour , type

  3. 150g hazelnut paste without sugar

  4. 13 egg yolks

  5. 2 whole eggs

  6. 200ml water

  7. 250g fresh ricotta cheese

  8. 1 1/2 red wine pears , diced

  9. 3 tsp hazelnut paste

  10. salt and pepper

  11. 6 pears , quartered

  12. 25g sugar

  13. 6 cloves

  14. 1 cinnamon stick

  15. 1 litre red wine

  16. Litre veal stock

  17. Red wine pear stock

  18. 30g butter

Instructions Jump to Ingredients ↑

  1. Filling

  2. Prepare a smooth dough with all the ingredients, form a ball and let it rest for 1 hour

  3. Mix all the chilled ingredients for the filling

  4. Roll out the dough as thin as possible

  5. Brush with whole egg

  6. Top dough with the filling and shape

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