Cappellacci Pasta with Prosciutto Cotto, Butter and Sage
Discover our pasta recipe for tasty cappellacci with Gran Biscotto cooked ham, butter and sage from our chef Fortunato Nicotra. Enter rovagnati.us.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rovagnati.us.
Ingredients
- 12 oz Prosciutto Cotto Gran Biscotto Rovagnati, shredded
- 6 oz roasted chicken, shredded
- ½ cup Parmigiano Reggiano Vacche Rosse or Grana Padano
- ½ cup ricotta
- ½ cup melted butter
- 2 cups all-purpose flour
- 9 egg yolks
- 4 Tbsp water
- 1 large egg, beatens
- Kosher salt, for the pasta water
- 1½ sticks unsalted butter
- ½ cup Parmigiano Vacche Rosse or Grana Padano, grated
- Optional: traditional balsamic vinegar
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