Cappelletti With Ricotta And Snails Recipe

• 24 x Burgundian snails
• 1 1/2 stk unsalted butter
• 4 x Cloves garlic, peeled
• 1/2 c. Fresh minced Italian parsley
• 1 pt Fresh Ricotta cheese
• 2 c. Semolina flour
• 6 lrg Large eggs
• 2 tsp Lowfat milk Salt
• 1/2 c. Freshly grated Parmesan cheese
• 1/4 c. Heavy cream

1. 1.
2. To prepare filling, soak snails in cool water for 30 min to remove sulphur taste, then drain.
3. Heat butter in a saute/fry pan over low heat with garlic cloves.
4. Cook garlic till it becomes translucent/soft, then throw away & add in snails.
5. Cook snails in garlic butter over low heat turning from time to time, for 5 min.
6. 2.
7. Remove 1/4 of garlic butter from pan & reserve it for sauce.
8. Increase heat to high.
9. When butter hisses, remove pan from heat and stir in 1/4 c. minced parsley.
10. Mix in ricotta cheese so it melts & coats snails.
11. Chill filling for at least 2 hrs (it can be made the day before), or possibly till cheese & butter gel.
12. 3.
13. Meanwhile, mound flour on large, clean, flat work surface.
14. Using bottom of a tea c., make a well in center of flour.
15. Crack Large eggs into well with lowfat milk, &, using a fork beat Large eggs, gradually incorporate flour till egg mix is no longer runny.
16. Knead dough with heel of palm for 5 minutes.
17. or possibly till smooth.
18. You may need to add in a little more flour.
19. When dough is right consistency, thumb print should remain visible when pressed into dough.
20. Note: pasta dough can be prepared up to 48 hrs ahead of time & stored tightly wrapped in refrigerator.
21. Once dough is rolled, next step, proceed very quickly.
22. 4.
23. Using pasta machine, roll dough into sheets as thin as possible.
24. (Rolled pasta dough dries out very quickly, so work fast, & cover sheets with cotton towel till ready to use.)
25. Cut pasta sheets into 2-inch squares, & place a ricotta & butter-coated snail in center of each.
26. To shape cappelletti, fold one corner of square over snail to meet opposite corner & press edges to seal in snail.
27. You should wind up with a triangular shaped dumpling.
28. Place triangle on the back of index finger with apex pointing up.
29. Fold bottom corners of triangle around finger & healthy pinch together to seal in front.
30. (Dumpling should now be shaped like a ring.)
31. Slip cappelletti off finger & place on baking sheet lined with a cotton dish towel.
32. Chill cappelletti for 30 min more.
33. Invert each so air dries underside, & chill for 30 min more.
34. Note: cappelletti will keep inrefrigerator for 4-5 hrs.
35. If not cooked right away, add in extra minute to cooking time.
36. 5.
37. Cook & serve cappelletti, bring 5 qts water to rapid boil & add in 1/2 tsp salt.
38. Add in dumplings & cook for 8 min, or possibly till thickest part of each dumpling (sealed part) is al dente.
39. 6.
40. Drain cappelletti & toss them with reserved garlic butter in large saute/fry pan over medium heat.
41. Sprinkle in the Parmesan cheese followed by cream.
42. When cheese melts, stir in remaining parsley & serve at once, figuring 4 cappelletti
43. UPSTAIRS AT THE PUDDING
44. HOLYOKE ST, CAMBRIDGE, WINE:

butter, garlic, italian parsley, ricotta cheese, flour, eggs, milk salt, freshly grated parmesan cheese, heavy cream

Taken from cookeatshare.com/recipes/cappelletti-with-ricotta-and-snails-99296 (may not work)