Pumpkin Cappelletti with Brown Butter, Sage & Prosciutto

Difficulty Level: Difficult

Total Time: 2 hours

Serving Size: 2-4 servings

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Cappelletti filled with pumpkin & ricotta tossed in a brown butter sauce with crispy sage and torn prosciutto.

Ingredients:

• 1 cup ‘00’ flour

• 1/2 cup semolina flour

• 2 eggs, 3 yolks

• 1 cup pumpkin purée

• 1/2 cup ricotta

• 1/2 cup Parmigiano Reggiano, finely grated

• 1 tsp. salt

• 6 tbsp. unsalted butter

• 8-10 sage leaves

• 3-4 slices Prosciutto San Daniele, torn

• Pasta water as needed

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. For the filling, add the pumpkin purée, ricotta, Parmigiano and salt to a food processor. Blend until smooth. Add the filling to a piping bag and set aside.

3. 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).

4. 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.

5. 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.

6. Melt the butter in a large sauté pan until it begins to bubble and turn caramel brown in color. Add the sage leaves to the butter until they crisp. Remove the crispy sage from the pan and set aside.

7. Add the cappelletti to the pan and toss in the brown butter. Add pasta water as needed.

8. Plate and top with crispy sage and Prosciutto San Daniele.

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