INGREDIENTS

INSTRUCTIONS

1. To prepare filling, soak snails in cold water for 30 minutes to remove
sulphur taste, then drain. Melt butter in a saute pan over low heat with
garlic cloves. Cook garlic until it becomes translucent, then discard & add
snails. Cook snails in garlic butter over low heat turning from time to
time, for 5 minutes.
2. Remove 1/4  of garlic butter from pan & reserve it for sauce. Increase
heat to high. When butter hisses, remove pan from heat and stir in 1/4 cup
chopped parsley. Fold in ricotta cheese so it melts & coats snails.
Refrigerate filling for at least 2 hours (it can be made the day before),
or until cheese & butter gel.
3. Meanwhile, mound flour on large, clean, flat work surface. Using bottom
of a tea cup, make a well in center of flour. Crack eggs into well with
milk, &, using a fork beat eggs, gradually incorporate flour until egg
mixture is no longer runny. Knead dough with heel of palm for 5 min. or
until smooth. You may need to add a little more flour.  When dough is right
consistency, thumb print should remain visible when pressed into dough.
Note: pasta dough can be prepared up to 48 hours ahead of time & stored
tightly wrapped in refrigerator. Once dough is rolled, next step, proceed
very quickly.
4. Using pasta machine, roll dough into sheets as thin as possible. (Rolled
pasta dough dries out very quickly, so work fast, & cover sheets with
cotton towel until ready to use.) Cut pasta sheets into 2-inch squares, &
place a ricotta & butter-coated snail in center of each. To shape
cappelletti, fold one corner of square over snail to meet opposite corner &
press edges to seal in snail. You should wind up with a triangular shaped
dumpling. Place triangle on the back of index finger with apex pointing up.
Fold bottom corners of triangle around finger & pinch together to seal in
front. (Dumpling should now be shaped like a ring.) Slip cappelletti off
finger & place on baking sheet lined with a cotton dish towel. Refrigerate
cappelletti for 30 minutes more. Invert each so air dries underside, &
refrigerate for 30 minutes more. Note: cappelletti will keep in
refrigerator for 4-5 hours. If not cooked right away, add extra minute to
cooking time. 5. Cook & serve cappelletti, bring 5 quarts water to rapid
boil & add 1/2 tsp salt. Add dumplings & cook for 8 minutes, or until
thickest part of each dumpling (sealed part) is al dente. 6. Drain
cappelletti & toss them with reserved garlic butter in large saute pan over
medium heat. Sprinkle in the Parmesan cheese followed by cream. When cheese
melts, stir in remaining parsley & serve at once, figuring 4 cappelletti
per person.
UPSTAIRS AT THE PUDDING
HOLYOKE ST, CAMBRIDGE, WINE:
VERNOCCIA DI SAN GOMINIANO 1982
From the <Micro Cookbook Collection of Italian Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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