3.3K Views 2 years ago

Lemon Cappelletti With Pistachio Cream
[Vegan]

Name: Lemon Cappelletti With Pistachio Cream [Vegan]
Cook time: 30 min
Yield: 4 servings
Cuisine: NO info

BC By: Brianna Claxton

Author Bio

From Carbonara to Sweet Potato Gnocchi with Brown “Butter” and Sage, join chef Brianna Claxton... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

Lemon Cappelletti With Pistachio Cream [Vegan]

Dairy Free

Vegan

Cappelletti is like the little cousin to tortellini, since they’re smaller and folded slightly differently. The bright, citrusy flavor of the lemon with the pistachio cream is perfect for cappelletti because of its size and shape! I recommend making a double batch of this one since they’re good even when... Read More

Ingredients You Need for Lemon Cappelletti With Pistachio Cream [Vegan]

1 1/2 cups (375 g) vegan ricotta (see page 56 for recipe)
3 tablespoons (18 g) lemon zest, plus more for serving
1/4 teaspoon crushed red pepper, plus more for serving
1 teaspoon chopped fresh thyme, plus more for serving
Salt to taste
3 tablespoons (42 g) vegan pistachio butter
Juice of half a lemon
1 1/2 cups (355 ml) vegan heavy cream
1 garlic clove, minced
8 vegan spinach-flavored pasta sheets
Grated vegan Parmesan
Crushed pistachios

Order with Instacart Download Our App

How to Prepare Lemon Cappelletti With Pistachio Cream [Vegan]

For the filling, mix together the ricotta, lemon zest, crushed red pepper, thyme, and salt to taste. Transfer to a piping bag.
For the sauce, in a bowl mix the pistachio butter, lemon juice, heavy cream, garlic, and salt to taste until the pistachio butter mixes well with the cream.
Lay the pasta sheets out on a floured surface and cut into 2-inch (5 cm) circles.
Pipe about 1 teaspoon of filling on each circle and fold in half. Starting at the top, push out the excess air and press the edges together to seal.
Wrap the long edges of the filled pasta around your finger to form a ring. Press the points together to complete the cappelletti shape.
Boil the cappelletti in a large pot of salted water until they float and then transfer with a slotted spoon directly into the sauce along with a small ladle of pasta water.
Transfer to individual serving bowls and top with Parmesan, crushed pistachios, and more crushed red pepper, lemon zest, and fresh thyme.

Discover Our Latest Recipes

Gather Friends and Family Around the Easter Table With These 10 Celebratory Vegan Dishes

Read Article

12 Beautiful Vegan Cakes For Your Easter 2018 Celebration!

Read Article

View more recipes

Recipe Hotline!

Report an issue, ask questions, or share suggestions. We're here to help!

Report an Issue

Comments:

Comments are closed.

Sign Up

Get your favorite articles delivered right to your inbox! Sign up for daily news from OneGreenPlanet.

Support

Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.