The Cappelletti are stuffed with sweet white summer corn and our homemade ricotta (made with Strauss milk and cream), folded into homemade rich egg pasta, and served in a light veggie corn brodo.
This quart of soup generally provides two main course servings for adults with healthy appetites or 3-4 servings as an accompaniment. It includes 12 oz. of cappelletti (approximately 36) and 24. oz of brodo.
Tortellini: Corn, Egg, Extra Virgin Olive Oil, Flour, Garlic, Onion, Parmesan, Pasta Dough (Egg, Extra Virgin Olive Oil, Flour, Salt), Ricotta (Lemon, Whole Milk)
Brodo: Black Pepper, Corn Stock (Bay Leaf, Black Peppercorn, Corn Cobs, Onion), Vegetable Parmesan Stock (Bay Leaf, Butter, Carrot, Celery, Onion, Parmigiano Reggiano Rind, Parsley, Porcini Mushroom, Thyme), Salt
- Cook frozen tortellini in the brodo for approximately 3 min.
- Garnish with Parmegiano Reggiano.