Difficulty Level: Difficult Total Time: 2.5 hours Serving Size: 2-4 servings Ingredients: 1 cup ‘00’ flour 1/2 cup semolina flour 2 eggs, 3 yolks 1 cup whole milk ricotta 1/2 cup Pecorino Fiore Sardo, grated 1/4 cup Parmigiano Reggiano, finely grated 1/4 tsp. salt Juice of 1/2 lemon 4 tbsp. unsalted butter Freshly cracked black peppercorn Directions: In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slow

Cappellacci filled with smoked scamorza. and whipped ricotta, tossed in a lemon butter sauce.