Garlic Butter Cappellacci
Updated: 4 days ago
Difficulty Level: Difficult
Total Time: 2.5 hours
Serving Size: 2-4 servings
Cappellacci filled with whipped ricotta, Parmigiano and lemon zest, tossed in garlic butter and topped with chives.
Ingredients:
1 cup '00' flour
1/2 cup semolina flour
2 whole eggs
3 egg yolks
1 cup whole milk ricotta
1/2 cup Parmigiano Reggiano, grated
1 tsp. salt
Zest of 1 lemon
6 tbsp. garlic butter
2 tbsp. chives, finely chopped
Directions:
Mix the flours and form a well. Add the eggs and yolks, whisking with a fork while gradually incorporating the flour. Knead for 10 minutes until smooth, then wrap in plastic and rest 30 minutes.
For the filling, add the ricotta to a blender and blend until smooth and glossy. Add to a bowl and fold in the Parmigiano, salt and lemon zest. Add the filling to a piping bag and set aside.
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).
Cut the pasta sheets into 2.5 x 2.5 inch squares. Place about 1/2 tbsp. of the filling onto each square and shape the cappellacci.
Bring a large pot of water to a boil, add plenty of salt. Cook the cappellacci until they float to the top, about 2-3 minutes.
In a large sauté pan over low heat, melt the garlic butter.
When the pasta has finished cooking, strain and add directly to the pan with the garlic butter and toss over low heat.
Plate and top with chives.
Want to make your own handmade pasta? 🍝
My beginner-friendly guide, Pasta Making 101, walks you through making fresh egg pasta from scratch, with step-by-step instructions and photos for five classic pasta shapes, bonus video tutorials, troubleshooting tips, and more.
Shop My Pasta Kitchen
These are some of my favorite tools for making handmade pasta and preparing my favorite pasta dishes at home!
Pasta Making Tools
My Kitchen Essentials
Affiliate disclosure: I may earn a commission from qualifying purchases at no additional cost to you.
Comments