I’m not going to say that we ran out of fresh ingredients due to poorly-timed lockdown grocery deliveries, but if that had hypothetically happened, this would have been the perfect pasta solution. This week’s cappelletti is made with a fennel seed dough, and a simple, comforting filling of roasted potato and fennel. We served them up with crispy potato skins, a delicious agrumato, and a scattering of crushed pink peppercorns. Sometimes it takes a pantry emergency to remind you that the simple food is often the best!