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