Prosciutto Cappelletti


Spice up your traditional pasta night with this simple and tasty recipe


  • 1 lb Cappelletti
  • 60 g Butter
  • 60g Vegetable Stock
  • Crostini Bread
  • 2 slices 20g Prosciutto Crudo
  • 40g Parmigiano Reggiano Cheese
  • Sage

Step by Step Instructions

For Crostini:  Toast slice baguette in oven at 200’C until slightly brown.  Store in air tight container for up to one day.

Cook Cappelletti in boiling water for 4 minutes until al dente.  Add to butter, Stock and cook until the sauce coats the outside of the pasta.  Toss with half the cheese and plate.  Top the ravioli with the remaining cheese and crostino white prosciutto crudo

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