1 Turkey with Cappelletti & Oranges

Ingredients:

• 1 ½ ponds fresh cheese-or meat-filled plain or spinach Hana Cappelletti.
• 3 large oranges.
• 7 cups regular-strength chicken broth.
• 3 cups diced or shredded cooked turkey.
• 2 teaspoons celery seeds.
• 2 cups sour cream.
• ¼ cup chopped chives.

Instruction:

• Using a vegetable peeler, cut a strip of peel 6 inches long and about 1 inch wide from one of
the oranges.
• Cut strip into long, thin shreds and set aside.
• Then completely peel all 3 oranges, discarding peel and all white membrane.
• Cut each orange crosswise into 6 slices; set slices aside.
• In a 5-to-6-quart pan, bring broth to a boil.
• Add Han Cappelletti and cook just until tender to bite (4 to 6 minutes).
• With a slotted spoon, lift out Hana Cappelletti and transfer to a warm platter; keep warm.
• To broth in pan, add turkey, celery seeds, and orange peel shreds; cook just until turkey is
heated through.
• Lift out turkey and spoon over Hana Cappelletti.
• Place sour cream in a small pan, then stir in 3 tablespoons of the chives and ½ cup of the hot
broth.
• Stir broth-sour cream mixture over low heat just until hot, then spoon over turkey.
• Sprinkle with remaining 1-tablespoon chives; arrange orange slices around turkey and Hana
Cappelletti.
• Make 6 servings.

You can make this Salad the night before, then refrigerate it to let the flavors blend.

Ingredients:

• 1 package (9oz) fresh Hana Cappelletti.
• 1 medium size red pepper, seeded and cut into thin bite size strips.
• 6 ounces tiny cooked and shelled shrimp.

Instruction:

• Prepare Pesto Dressing and set aside.
• In a 4-to-5 quart, cook Hana Cappelletti in 3 quarts boiling water just until tender to bite (4
to 6 minutes); drain, rinse with cold water, and drain well again.
• In large bowl, lightly mix the Hana Cappelletti, pesto dressing, bell pepper strips, and
shrimp.
• Cover mixture and refrigerate for at least 1 hour or up to 8 hours.
• Make 4 servings.

To Make Pesto Dressing:

• In a blender or food processor, combine 1 cup lightly packed fresh basil leaves; 1 large cove
garlic, coarsely chopped; ½ cup grated Parmesan cheese; 2 ½ vinegar; and ½ cup olive oil.
• Whirl until pureed.

Ingredients:

• 500g Hana Cheese Cappelletti.
• 1 egg white, beaten lightly.
• 1-tablespoon olive oil.
• 1 small brown onion, chopped.
• 1 clove garlic, crushed.
• 410g can tomatoes.
• 1 tablespoon chopped fresh basil.
• ½ teaspoon sugar.
• ¼ teaspoon ground black peppercorns.
• 1 cup cream.

Instruction:

• Cook Hana Cheese Cappelletti in large pan of boiling water, uncovered, about 4 minutes or
until tender.
• To make Creamy tomato sauce heat oil in pan; cook onion and garlic, stirring, until onion
is Soft.
• Stir in undrained crushed tomatoes, basil, sugar and peppercorns, bring to boil.
• Blend or process mixture until smooth, return to pan.
• Stir in cream, cook until heated through.
• Serve Hana Cheese Cappelletti with tomato sauce.