Sweet Corn and Ricotta Cappelletti with pickled chili is a vibrant, seasonal Italian dish that combines the sweetness of fresh corn with the creaminess of ricotta, all wrapped in delicate cappelletti pasta. The addition of pickled chili adds a tangy, spicy kick, balancing the richness of the filling.
🧀 Ingredients
For the Cappelletti:
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Fresh pasta dough (made with 00 flour and eggs)
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3 ears of corn, kernels removed
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½ cup ricotta cheese
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1 tablespoon olive oil
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1 clove garlic, minced
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Salt and pepper, to tasteActually TastyBon Appétitno regretti spaghetti
For the Pickled Chili:
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2–3 fresh red chilies, sliced
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½ cup white vinegar
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1 tablespoon sugar
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½ teaspoon salt
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1 garlic clove, smashed
🍽️ Instructions
1. Prepare the Pickled Chili:
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In a small saucepan, combine the vinegar, sugar, salt, and smashed garlic.
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Bring to a simmer over medium heat, stirring until the sugar dissolves.
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Add the sliced chilies and simmer for an additional 2–3 minutes.
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Remove from heat and let it cool to room temperature.
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Transfer to a jar and refrigerate until ready to serve.
2. Make the Filling:
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Heat olive oil in a skillet over medium heat.
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Add the minced garlic and sauté until fragrant, about 1 minute.
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Add the corn kernels and cook until tender, about 5–7 minutes.
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Season with salt and pepper, then remove from heat and let it cool slightly.
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In a bowl, combine the cooked corn mixture with ricotta cheese.
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Mix until well combined and season with additional salt and pepper if needed.
3. Assemble the Cappelletti:
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Roll out the pasta dough into thin sheets.
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Using a round cutter (about 2 inches in diameter), cut out circles from the dough.
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Place a small spoonful of the corn and ricotta filling in the center of each circle.
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Moisten the edges with a bit of water, fold the dough over the filling to form a half-moon shape, and pinch the edges to seal.
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Bring the two ends of the half-moon together to form a hat-like shape, pinching to seal.
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Place the assembled cappelletti on a floured tray and cover with a damp cloth to prevent drying out.
4. Cook the Cappelletti:
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Bring a large pot of salted water to a boil.
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Gently drop the cappelletti into the boiling water in batches.
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Cook until they float to the surface, about 3–4 minutes.
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Using a slotted spoon, remove the cappelletti and set aside.SideChef
5. Serve:
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Arrange the cooked cappelletti on serving plates.
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Drizzle with a bit of olive oil or melted butter.
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Top with a few slices of the pickled chili.
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Garnish with fresh herbs or grated cheese if desired.
🔧 Tips:
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For added flavor, you can sauté the cooked cappelletti in a bit of butter until golden before serving.
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Adjust the level of spiciness by varying the amount of chili in the pickling mixture.
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This dish pairs well with a crisp white wine or a light rosé.
Enjoy your Sweet Corn and Ricotta Cappelletti with pickled chili!