Ramp Butter Whipped Ricotta Cappellacci

Difficulty Level: Difficult

Total Time: 2.5 hours

Serving Size: 2-4 servings

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’ wheat 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:

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

2. 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.

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. 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.

5. For the ramp butter, add the softened butter, sea salt, ramps and lemon zest to a blender. Blend until smooth and whipped.

6. 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.

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

8. When the pasta has finished cooking, strain and add directly to the pan with the ramp butter and toss over low heat.

9. Add the remaining 1/4 cup Parmigiano and toss again. Add pasta water as needed.

10. Plate and top with more grated Parmigiano.