Today, a very tasty dish that is particularly the famous "pasta" Caccavelli "of making pulp of Gragnano stuffed with a filling or a delicate and tasty mix of broccoli and cottage cheese with bits of salami and chunks of provolone Neapolitan all covered with a A delicate pink sauce ... easy to make a whole dish that will impress your guests but for the intriguing taste that matches well with this type of pasta that you can replace with the classic conchiglioni, I tried the stuffing with both types of pasta and the taste is still divine! Caccavelli with cream of broccoli and ricotta cheese in pink sauce Serves 2 4 Caccavelli making pulp of Gragnano 500 g of frozen broccoli 300 g ricotta 150 g Neapolitan salami ½ onion 150 g smoked cheese, diced 200 ml 200 ml of Great kitchen Codap Mutti tomato sauce to taste Salt to taste Oil Cook the Caccavelli half the time indicated on the package in plenty of salted water with a little oil so as not to paste them.
With a slotted spoon, take the Caccavelli water and let drain on a linen cloth. Blanch the broccoli and leave them in a pan and fry a little onion with a little oil and add the past and let it cook for few minutes. Take a blender and blend the ricotta with broccoli well drained, add the diced salami and provolone.
Stuff the Caccavelli with this mixture. United went to the Great kitchen and mix it up so as to make the fire light pink sauce. Place in a baking dish a few spoonfuls of sauce and stuffed Caccavelli and cover with other spoonfuls of sauce and place in oven at 180 for 15 minutes. 
With a slotted spoon, take the Caccavelli water and let drain on a linen cloth. Blanch the broccoli and leave them in a pan and fry a little onion with a little oil and add the past and let it cook for few minutes. Take a blender and blend the ricotta with broccoli well drained, add the diced salami and provolone.
Stuff the Caccavelli with this mixture. United went to the Great kitchen and mix it up so as to make the fire light pink sauce. Place in a baking dish a few spoonfuls of sauce and stuffed Caccavelli and cover with other spoonfuls of sauce and place in oven at 180 for 15 minutes.
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