Fresh handmade Cappellacci filled with sun-dried tomatoes and cheese, crafted with semolina dough. 
 
 
 
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!
 
PAIRS WELL WITH
Creamy Pesto or Burnt Butter Sauce

STORAGE
Keep Frozen
 
Shelf life: 1 Month
 
Pack Size: 225 gms