Aged prosciutto ricotta basil cappelletti with leek leaves garlic sticks and mushrooms sauce

Aged prosciutto ricotta basil cappeletti with leek leaves garlic sticks and mushrooms sauce.JPG    

Serve 3 people


2 cloves garlic, minced
1/4 c brown mushroom, thinly cut
5 – 7 medium size cup mushrooms, cut thinly
2 to 3 inches leek leaves, trim with scissor
1/2 c of water from cooking the cappelletti
250 g cappeletti, cooked according to instruction, drain and set aside
60 g butter


Cook the cappeletti as per instruction on packet and reserved 1/2 c of the water. Then heat oil in frying pan, add garlic fry till fragrant. Next add leek leaves, fry for 7 minutes until tender, add in garlic sticks and fry further 3 minutes until softened.

Then add mushrooms, and season with salt and pepper. Pour the reserved water and let it simmer about 5 minutes. Add the butter to caramelized; then cappelletti and gently stir to mix well. Taste and season the sauce. Plate 5 cappelletti each on to serving bowl; put some mushrooms, garlic sticks and leek sauce on top.