What you'll need: 1 pot. 1 pan. A little patience.

• Boil — Large pot of salted water, rolling boil
• Cook the pasta — 2 mins fresh, 5-7 mins from frozen
• Warm the sauce — Low heat in a pan, add a splash of pasta water
• Combine — Toss pasta into the sauce, let it cling
• Plate — Transfer, finish with the topping, maybe a drizzle of good olive oil

(Cook your pasta the day it arrives or freeze immediately. From frozen, add directly to boiling water — no thawing.)

• 🍄 First: Deep, earthy umami from slow-cooked mushrooms
• 🧀 Then: Soft, creamy richness from the ricotta
• 🥛 Through it all: Silky béchamel that coats, not drowns
• ✨ Finish: Layered but restrained. Comforting without heaviness.

• Emilia-Romagna. The gastronomic heartland of Italy.
• This is where cappelletti come from. Little hats, filled by hand, made with care.
• Each one takes time. Rolled thin. Piped. Folded.
• Filled pasta feels personal. Crafted. Like someone actually gave a damn.
• You don't need a special occasion. But it'll feel like one anyway.

• If you're pouring... → Gavi di Gavi — crisp, enhances the earthy depth → Pinot Grigio — pear and citrus, cuts through the cream
• If you're not... → Sparkling Apple & Thyme Spritz
• On the side... → Garlic Rosemary Focaccia — for mopping up every last bit of sauce

• Emilia-Romagna. The gastronomic heartland of Italy.
• This is where cappelletti come from. Little hats, filled by hand, made with care.
• Each one takes time. Rolled thin. Piped. Folded.
• Filled pasta feels personal. Crafted. Like someone actually gave a damn.
• You don't need a special occasion. But it'll feel like one anyway.

• Fridge: Consume within 2 days
• Freezer: Up to 6 weeks — cook from frozen, no thawing