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

Felt like having pasta went to buy and found this aged prosciutto cappelletti, two types of mushrooms, and leek. Came back home, I found that I have leftover garlic sticks, so I decided to add in to complete my pasta meal.

Surprise to see the shelves are quite empty, Perhaps the delivery truck had not arrived or the staff had not restocked them on the shelves. Anyway, I am glad get it and trying out readymade and packed cappelletti. Though it not on sale but just out of curious to see what the taste like. This is a simple dinner for three people. Well, I have to say it’s delicious, comforting and my parents and I enjoyed it even though it’s expensive. Let’s cook and be grateful to have dinner.

Serve 3 people


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


Cook the cappelletti 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 bowls; put some mushrooms, garlic sticks and leek sauce on top.