Sun-Dried Tomato Cheese Cappellacci

Fresh handmade Cappellacci filled with sun-dried tomatoes and cheese, crafted with semolina dough. 

• Fresh handmade pasta
  
• Sun-dried tomato and cheese filling
  
• No preservatives

How to Cook

1. Bring a pot of water to a gentle boil. Add the frozen pasta to the pot.

2. Make sure the water is not boiling too vigorously, as this can cause the pasta to break.

3. Cook the pasta for 4-5 minutes, stirring gently. The pasta will float to the top when it is done.

4. Remove with a slotted spoon.Serve with your favourite sauce!

Shelf Life and Storage

Keep Frozen, upto 1 month. 

Pack Size

225 gms (Good for 2-3 poeple) & 15 Pcs

Pairing Suggestion

Creamy Pesto or Burnt Butter Sauce