Chef DK's Recipes

Artichoke, Buttersquash & Goat cheese Cappeloni; Red Pepper Aioli, Pea Puree, Olive Dust

Artichoke, Buttersquash & Goat cheese Cappeloni; Red Pepper Aioli, Pea Puree, Olive Dust

Chef Davinder Kumar
Cuisine Italian
Servings 1


Pasta Dough

  • 200 g Refined flour
  • 2 nos Eggs
  • 1 tsp Spinach Puree
  • 1 tbsp Semolina
  • Salt-to taste

For Stuffing

  • 1 tbsp Oil
  • 1/2 tsp Garlic
  • 60 g Butter squash
  • 30 g Artichokes(chopped)
  • Salt & Pepper to taste
  • 15 g Goat Cheese

Char grilled Red Pepper

  • 1 tsp Garlic (chopped)
  • 70-80 g Red pepper (Roasted, deseeded, deskined)
  • 1 tbsp Mayo
  • 25 ml Olive oil
  • Salt-to taste

Pea Puree

  • g Butter
  • tsp Garlic
  • g Green Pea (Blanched)
  • ml Cream
  • Salt-to taste


  • 20 g Asparagus spears
  • 15 g Zucchini (strips)
  • 1/2 tsp Olive dust


To prepare pasta dough

  • In a bowl, mix refined flour, egg, spinach puree, semolina and salt and knead into firm dough.
  • Cover with a damp cloth and allow it to rest for an hour.
  • Roll it with the help of pasta machine and cut the pasta sheet in equal portion and set aside.

For Stuffing

  • To prepare stuffing, heat oil in a pan, sauté garlic, then put butter squash, artichoke, salt, pepper and cook for a while. Remove from heat; add goat cheese into the ready mixture.
  • Place the portioned pasta sheets on the table and spoon the ready mixture on the pasta. Fold it into desired shape, boil and keep aside.

For Red Pepper Aioli

  • In a blender put, garlic ,Red pepper, mayo, olive oil and blend into a smooth silky paste.
  • Adjust seasoning and set aside.

For Green Pea Puree

  • Melt butter in a pan, sauté garlic, add green pea, cream, salt, pepper and pour it in blender.
  • Blend the mixture into a smooth paste, strain and set aside.


  • In a pan toss the pasta, asparagus, zucchini with herbs and seasoning.
  • On a serving plate, spread the red pepper aioli.
  • Place pasta accordingly accompanied with asparagus, zucchini ribbons, green pea puree.
  • Garnish with olive dust and parmesan tuille.