Lemon Burrata Cappelletti
Updated: 3 days ago
Difficulty Level: Difficult
Total Time: 2.5 hours
Serving Size: 2-4 servings
Cappelletti pasta filled with creamy burrata cheese and tossed in a lemon butter sauce.
Ingredients:
1 cup '00' flour
1/2 cup semolina flour
2 whole eggs
3 egg yolks
8 oz. burrata
1/4 cup Parmigiano Reggiano, finely grated
Zest of 1 lemon
1/4 tsp. salt
6 tbsp. unsalted butter
Juice of 1/2 lemon
Pasta water as needed
Basil for garnish
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.
Add the burrata, Parmigiano, lemon zest and salt to a blender and blend until smooth. Add the filling to a piping bag and set aside.
Divide the rested dough into four even pieces. Roll each into long, thin sheets (setting 7 on a Marcato Atlas or KitchenAid pasta roller).
Use a round fluted cutter to cut circles for the cappelletti, about 3-4 inches in diameter. Place about 1/2 tbsp. of the filling onto each circle and shape the cappelletti.
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.
Melt the butter in a large pan over low heat and add the juice of 1/2 lemon.
Strain the pasta and add it to the pan with the lemon butter sauce. Toss over low heat.
Plate and top with basil and more Parmigiano.
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