Basil Ricotta Cappelletti with Roasted Tomatoes

Difficulty Level: Difficult

Total Time: 2.5 hours

Serving Size: 2-4 servings

Ingredients:

• 1 cup ‘00’ wheat flour

• 1/2 cup semolina flour

• 2 eggs, 3 yolks

• 1 cup ricotta

• 2-3 sprigs of basil

• 1/2 cup Parmigiano Reggiano, finely grated

• 6 tbsp. unsalted butter

• 2 pints cherry tomatoes

• 2 tbsp. extra virgin. olive oil

• Salt to taste

• Pasta water as needed

• Basil for garnish

Directions:

1. 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, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes.

2. Preheat the oven to 400°F.

3. For the filling, add the ricotta to a blender along with the basil, half of the Parmigiano and salt to taste. Blend until smooth. Add the filling to a piping bag and set aside.

4. Add the cherry tomatoes to an oven-safe dish or baking sheet. Drizzle with olive oil and add salt to taste. Roast for about 20-30 minutes while making the ravioli.

5. After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the Marcato Atlas pasta machine or KitchenAid pasta roller attachment).

6. Using a round fluted cutter, about 3-4 inches in diameter, cut small circles for the cappelletti. Place about 1/2 tbsp. of the filling onto each circle and shape the cappelletti.

7. Bring a large pot of water to a boil, add plenty of salt. Cook the cappelletti until they float to the top, about 2-3 minutes.

8. In a large sauté pan over low heat, melt the butter.

9. When the pasta has finished cooking, strain and add directly to the pan with the melted butter. Add the remaining Parmigiano and toss again. Add pasta water as needed.

10. Plate and top with the roasted tomatoes, basil and more Parmigiano.