Cheese Stuffed Cappelletti
Recipe Type:
Standard
Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
75 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
8.83 oz
cappelletti pasta
7.06 oz
Ricotta cheese
3.53 oz
Parmesan Cheese
1 pieces
Egg
1 tsp
Salt
0.5 tsp
Black pepper
2 c
tomato sauce
0.35 oz
basil leaves
Directions
Step 1
In a large pot, bring water to a boil and cook the cappelletti pasta according to the package instructions.
Step 2
In a mixing bowl, combine ricotta cheese, Parmesan cheese, egg, salt, and black pepper. Mix well to form a creamy filling.
Step 3
Drain the cooked pasta and let it cool slightly. Stuff each cappelletti with the cheese filling.
Step 4
In a saucepan, heat the tomato sauce and add basil leaves. Simmer for 5 minutes.
Step 5
Serve the cheese stuffed cappelletti with the tomato sauce. Garnish with additional Parmesan cheese and basil leaves, if desired.
Nutrition Facts
Fat:
15 g
(135
kcal)
Protein:
15 g
(60
kcal)
Carbohydrates:
40 g
(160
kcal)
| Calories | 15.435 kcal | 0.77% |
| Vitamin A | 8.82 IU | 0.98% |
| Monounsaturated Fat | 0.2205 g | 0% |
| Saturated Fat | 0.441 g | 0.4% |
| Fat | 0.6615 g | 0.47% |
| Carbohydrates | 1.764 g | 0.35% |
| Sodium | 35.28 mg | 7.06% |
| Fibers | 0.2205 g | 0.58% |
| Sugars | 0.2205 g | 0% |
| Protein | 0.6615 g | 0.78% |
| Vitamin C | 0.441 mg | 0.49% |
| Calcium | 8.82 mg | 1.76% |
| Iron | 0.0882 mg | 0.02% |
| Potassium | 13.23 mg | 2.65% |
| Alcohol | 0 g | 0% |
| Cholesterol | 2.205 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0.0441 mcg | 1.84% |
| Vitamin E | 0.0441 mg | 0.29% |
| Zinc | 0.0441 mg | 0.01% |
| Selenium | 0.441 mcg | 0.09% |
| Vitamin D | 0.0441 mcg | 0.29% |
Recipe Attributes
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