Difficulty Level: Difficult
Total Time: 2.5 hours
Serving Size: 2-4 servings
1 cup ‘00’ wheat flour
1/2 cup semolina flour
2 eggs, 2 yolks
1 cup smoked ricotta
1/2 cup Mascarpone
1/3 cup Parmigiano Reggiano, finely grated
1/4 tsp. salt
Juice of 1/2 lemon
4 tbsp. unsalted butter
2 tbsp. basil chiffonade
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.
For the filling, add the smoked ricotta, Mascarpone, Parmigiano and salt to a mixing bowl or stand mixer and mix until combined. 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 butter and add the juice of 1/2 lemon.
When the pasta has finished cooking, strain and add directly to the pan with the lemon butter sauce and toss over low heat.
Plate and top with basil chiffonade and serve!