Cappelletti with White Sauce

For pasta and cheese lovers…


Click here to see the recipe in Portuguese


Servings: 4 to 5

Preparation time: 30 minutes



1 lb. fresh cappelletti (filling of your choice) 

½ finely minced onion 

2 tbs. butter 

¼ cup all-purpose flour 

1 ½ cup heavy cream 

½ cup chicken or vegetable broth 

½ cup white wine 

½ cup grated parmesan cheese 

salt and pepper to taste




1 – In a pan, melt butter and sauté onion until it gets soft.

2 – While mixing, add flour until butter is completely absorbed, forming a paste.

3 – Let flour cooks for 1 minute.

4 – Slowly, add heavy cream (stirring) and chicken broth.

5 – Keep stirring, so the sauce will be creamy and uniform, with no lumps.

6 – Add wine and mix for about 3 minutes more.

7 – Finally, add cheese and pepper and mix well (at this point, taste to see if it needs some salt).


1 – When your sauce is almost done, cook pasta according to the box instructions.



  • To make a pink sauce, add 1 cup tomato sauce.
  • For serving, add some fresh chopped parsley, green onion or oregano.
  • If your sauce is too liquid, add more flour: dissolve flour in water, milk or cream and add the mixture into the pan.
  • If it’s too thick, add more heavy cream or milk.

*I learned this white sauce recipe in an Italian cooking class I took in 2009. The instructor, Matthew Hamby, authorized me to post this recipe here. Thanks, Matthew.



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