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

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

Yields1 Serving

Pasta Dough
 200 g Refined flour
 2 Egg
 1 tsp Spinach Puree
 1 tbsp Semolina
 Salt-to taste
For Stuffing
 1 tbsp Oil
 ½ tsp Garlic
 60 g Butter squash
 30 g Artichokes(chopped)
 Salt & Pepper
 15 g Goat Cheese
Char grilled Red Pepper
 1 tsp Garlic (chopped)
 7080 g Red pepper (Roasted, deseeded, deskined)
 1 tbsp Mayo
 25 ml Olive oil
 Salt-to taste
Pea Puree
 10 g Butter
 1 tsp Garlic
 70 g Green Pea (Blanched)
 20 ml Cream
 Salt-to taste
 20 g Asparagus spears
 15 g Zucchini (strips)
 ½ tsp Olive dust

To prepare pasta dough
1

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
2

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
3

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
4

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

Assembling
5

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

Ingredients

Pasta Dough
 200 g Refined flour
 2 Egg
 1 tsp Spinach Puree
 1 tbsp Semolina
 Salt-to taste
For Stuffing
 1 tbsp Oil
 ½ tsp Garlic
 60 g Butter squash
 30 g Artichokes(chopped)
 Salt & Pepper
 15 g Goat Cheese
Char grilled Red Pepper
 1 tsp Garlic (chopped)
 7080 g Red pepper (Roasted, deseeded, deskined)
 1 tbsp Mayo
 25 ml Olive oil
 Salt-to taste
Pea Puree
 10 g Butter
 1 tsp Garlic
 70 g Green Pea (Blanched)
 20 ml Cream
 Salt-to taste
 20 g Asparagus spears
 15 g Zucchini (strips)
 ½ tsp Olive dust

Directions

To prepare pasta dough
1

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
2

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
3

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
4

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

Assembling
5

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

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

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