Ramp Butter Whipped Ricotta Cappellacci
Updated: 5 days ago
Difficulty Level: Difficult
Total Time: 2.5 hours
Serving Size: 2-4 servings
Cappellacci filled with whipped ricotta and tossed in a quick, easy and delicious ramp butter for spring!

Ingredients:
Easy Ramp Butter:
1 bunch of ramps, cleaned and chopped
2 sticks of butter, softened
1 tsp. sea salt
Zest of 1 lemon
Whipped Ricotta Cappellacci:
1 cup '00' flour
1/2 cup semolina flour
2 eggs, 3 yolks
1 cup whole milk ricotta
3/4 cup Parmigiano Reggiano, grated
1 tsp. salt
Pasta water as needed
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 1/2 cup 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.
For the ramp butter, add the softened butter, sea salt, ramps and lemon zest to a blender. Blend until smooth and whipped.
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 ramp butter.
When the pasta has finished cooking, strain and add directly to the pan with the ramp butter and toss over low heat.
Add the remaining 1/4 cup Parmigiano and toss again. Add pasta water as needed.
Plate and top with more grated Parmigiano.
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