Cappelletti
Rain/snow and cold made today perfect for my first attempt at making this meat filled pasta. The filling is a combination of beef, pork, chicken, aromatic vegetables and herbs. After sauteing it, you process it until it's smooth but not a paste. The pasta is simply pasta that you roll out as if you were making ravioli. The final product is not unlike a tortellini, just a bit larger. These are traditionally served in a simple chicken stock (Cappelletti en Brodo).
Pot Roast
The Cappelletti was frozen for later use, dinner was Crock Pot pot roast with mashed potatoes, gravy and green beans - so tender I didn't even try to slice it, just pulled it into chunks.
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