Capeletis de Ricota y Calabaza!!

Hello everybody, it's me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Capeletis de Ricota y Calabaza!!. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Capeletis de Ricota y Calabaza!! is one of the most favored of recent trending foods in the world. It's simple, it's quick, it tastes yummy. It's appreciated by millions daily. They're nice and they look fantastic. Capeletis de Ricota y Calabaza!! is something which I've loved my whole life.

Many things affect the quality of taste from Capeletis de Ricota y Calabaza!!, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Capeletis de Ricota y Calabaza!! delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Capeletis de Ricota y Calabaza!! using 10 ingredients and 7 steps. Here is how you can achieve that.

Ingredients and spices that need to be Take to make Capeletis de Ricota y Calabaza!!:

1. 1 calabaza mediana
2. Tapas de empanada copetin x24
3. 450 gramos ricota
4. 2 cebolla chicas
5. 1 poco verdeo
6. 1 huevo
7. Morrón
8. Sal y condimento a gusto!
9. Queso cremoso
10. A mi me sobró bastante mezcla

Steps to make to make Capeletis de Ricota y Calabaza!!

1. Cortar la calabaza en rodajas y mandarlas al horno aprox 50 minutos hasta que estén bien blanditas, Mientras tanto picaremos la cebolla y el verdeo, En una sartén con aceite de Oliva y cocinarlas.
2. Mientras tanto en un Bol ponemos la ricota y una vez echo el salteado mezclar todo junto con sal, comino, Orégano y Ají molido y mezclar.
3. Luego una vez echas las rodajas de calabaza sacarle la cáscara y pasarlas. Con un tenedor así mezclarlas con la ricota.
4. Una vez todo mezclado echar un huevo para que no quede muy seca la mezcla
5. Luego mientras hacemos las formas con las tapas de empanada iremos a poner una olla de agua hasta que hierva.
6. Una vez terminado los capeletis ponerlas en el agua hervida, Mientras se están haciendo. Yo hice una salsa básica con un poco de laurel sal y pimienta y bicarbonato para la acidez y agrio de la salsa.
7. Una vez echo los capeletis colar, servir con salsa y un poco de queso rallado y ¡A COMER!

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