Mashed Potato Cappelletti & Mushroom Cream Sauce Recipe (with Video)

Bake the potato
1. Bake potato at 400F for 1 hour & let cool.
2. Make pasta dough & let rest for 30 minutes (recipe & instructions can be found in Pasta Dough section).
Make Mashed Potato filling
1. In a saute pan, add butter and green onion whites and let saute until soft and translucent.
2. Pass cooled baked potato through potato ricer to get all the clumps out and add to butter green onion mixture.
3. Add milk & parmesan and mix into potato. Add more butter if needed.
4. Season with salt and pepper and let cool before adding to piping bag or freezer bag with hole cut in the corner.
Prepare the pasta
1. Once dough has rested, roll out into a thin sheet.
2. Using a cookie cutter or ravioli circle cutter, cut out circles into the pasta sheet.
3. Add dollops of mashed potato filling in the center of each circle.
4. Seal cappelletti by making a half moon first and bringing corners to meet around the cappelletti.
5. If making for later, freeze until ready to cook. Cook for 5 minutes.
Make the sauce
1. Heat butter over medium low heat.
2. Once melted add onion and cook until soft and translucent.
3. Add garlic and cook for another minute until fragrant.
4. Add mushrooms, salt and pepper and saute in butter, mixing every 30 seconds.
5. Once mushrooms are soft, pour in cream and let simmer all together for 2-3 minutes until thickened.
6. Add cooked cappelletti and mix into sauce.
7. Add grated parmesan and mix into sauce.
8. Let simmer all together for another minute & Enjoy!