Calabrian Chili Butter Cappelletti

Difficulty Level: Difficult

Total Time: 2.5 hours

Serving Size: 2-4 servings

Ingredients:

Cappelletti:

• 1 cup ‘00’ wheat flour

• 1/2 cup semolina flour

• 2 eggs, 3 yolks

• 1 1/2 cups whole milk ricotta

• 1/3 cup Parmigiano Reggiano, finely grated

• Zest of 1 lemon

• 1/2 tsp. salt

• 4 tbsp. Calabrian chili butter

• Pasta water as needed

• Basil for garnish

Calabrian Chili Butter:

• 2 sticks of butter, softened

• 1 tbsp. crushed Calabrian chili pepper

• 1/4 tsp. salt

• 1 garlic clove, finely grated

• 1/4 cup Parmigiano Reggiano, finely grated

*Note: this recipe will make extra Calabrian chili butter that's perfect to save and spread on some focaccia!

Directions:

1. Add the butter to a blender along with the crushed Calabrian chili pepper, salt, garlic and Parmigiano. Blend until the butter is whipped and a smooth consistency. Add more of each ingredient to taste.

2. 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. The dough can also be made ahead of time and rest overnight.

3. For the filling, add the ricotta to a blender along with the Parmigiano, lemon zest and salt. Add the filling to a piping bag and set aside.

4. 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).

5. Using a fluted cutter, cut the pasta sheets into squares about 3 inches in diameter. Place about 1/2 tbsp. of the filling onto each circle and shape the cappelletti.

6. 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.

7. In a large sauté pan over low heat, melt the Calabrian chili butter.

8. When the pasta has finished cooking, strain and add directly to the pan with the butter and 1/4 cup pasta water. Toss over medium heat.

9. Plate and top with more Parmigiano.