Beef, Pork & Red Wine Ragu Cappellacci

What is it?

Hat-shaped pasta parcels come filled with a slow-cooked ragu of beef, pork and red wine, giving each bite a rich, meaty centre with deep savoury flavour. Cappellacci are a stuffed pasta from northern Italy, and here the filling leans firmly toward meat rather than cream or cheese, with the wine folded into the sauce base for depth. Compared with simpler cheese or spinach versions in the fresh pasta range, this one sits on the richer, more robust side. Cook from frozen by boiling or simmering until the pasta is tender and the centre is piping hot, usually in about four to five minutes. Toss with olive oil or a light tomato sauce to let the ragu filling shine through.