Corn and Ricotta Cappelletti en Brodo

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.

INGREDIENTS
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

SERVING INSTRUCTIONS

• Keep tortellini frozen.

• Bring brodo to a boil.

• Cook frozen tortellini in the brodo for approximately 3 min.

• Garnish with Parmegiano Reggiano.