World Flavors Cookbook

Capeletis a la Crema

Uruguayan stuffed pasta in cream sauce — small ham and cheese cappelletti bathed in a Parmesan cream sauce, an Italian-Uruguayan staple.

Cuisine: Uruguay

Ingredients

• 500g cappelletti or tortellini (fresh or dried)
• 300ml heavy cream
• 100g Parmesan, grated
• 2 cloves garlic, minced
• 2 tbsp butter
• Salt, pepper, nutmeg

Instructions

1. Cook pasta al dente. Reserve pasta water.
2. Melt butter. Add garlic. Cook 30 seconds.
3. Add cream. Simmer 3 minutes.
4. Add Parmesan. Stir until sauce coats a spoon.
5. Season with salt, pepper, and nutmeg.
6. Toss with pasta. Add pasta water to loosen.