Capellino
Capellino Ravioli with Artichoke & Asiago Cheese
What it is
These are fresh pasta pockets filled with a savory blend of chopped artichoke hearts and sharp Asiago cheese. The pasta dough is typically made from flour and eggs, creating a tender casing for the flavorful filling. The combination of the slightly bitter artichoke and the nutty, salty Asiago cheese offers a distinct taste profile. These ravioli are pre-portioned for convenience and ready to be cooked.
How people cook with it
Ravioli are a versatile pasta shape that can be dressed up with a variety of sauces or enjoyed simply.
- Tossed with a light butter sauce
- Served with a creamy Alfredo
- Paired with a marinara
- Finished with fresh herbs
To prepare, bring a large pot of salted water to a rolling boil. Carefully add the ravioli, ensuring they do not stick together. Stir gently to prevent them from settling at the bottom. Cook for the time indicated on the package, usually just a few minutes, until the pasta floats to the surface and is tender. Drain the ravioli, reserving a small amount of the pasta water. Toss immediately with your chosen sauce and serve hot. The reserved pasta water can help emulsify and thicken sauces.
How it differs from similar foods
Unlike ravioli with meat or ricotta fillings, this variety offers a vegetarian option with a more complex flavor. The artichoke provides a unique texture and subtle earthiness, while Asiago cheese contributes a sharper, more pronounced taste than milder cheeses like mozzarella.
Who it is for
Home cooks looking for a quick and flavorful pasta dish will appreciate this option.
How to keep the rest
Refrigerate the unused portion of the ravioli immediately after opening. Ensure the package is sealed tightly to maintain freshness. It is best to consume within a few days of opening. Do not freeze unless specifically indicated on the packaging, as freezing can alter the texture of fresh pasta.