Cappellacci ripieni di Peposo (ravioli shaped like hats filled with Peposo) | Carlo Florence chef

Name: Cappellacci ripieni di Peposo (ravioli shaped like hats filled with Peposo) | Carlo Florence chef
Ingredients: 300 g of fresh egg pasta ( see pasta making section to make your homemade pasta ); 300 g of Peposo a tasty beef stew, see my recipe; 1 potato of 150-200 gr; Steam the potato in the microwave, then blend it with peposo.; Prepare the pastry then cut it back into squares of 10 cm on the side.; Put 12-13 grams of stuffing on the square and fold it in a triangle, then close one side with a hat.; Cook for 10 minutes and season with butter and parmesan or pecorino romano.; First courses

florencechef.com

Peposo is a great Florentine tasty beef stew. When I have some leftovers I like to use it for these “Cappellacci”, but you can replace the filling in this dish

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Ingredients

300 g of fresh egg pasta ( see pasta making section to make your homemade pasta )
300 g of Peposo a tasty beef stew, see my recipe
1 potato of 150-200 gr
Steam the potato in the microwave, then blend it with peposo.
Prepare the pastry then cut it back into squares of 10 cm on the side.
Put 12-13 grams of stuffing on the square and fold it in a triangle, then close one side with a hat.
Cook for 10 minutes and season with butter and parmesan or pecorino romano.
First courses