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Smoky Whipped Ricotta Cappelletti in a Lemon Butter Sauce

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, 3 yolks

  • 1 cup whole milk ricotta

  • 1/2 cup Pecorino Fiore Sardo, grated

  • 1/4 cup Parmigiano Reggiano, finely grated

  • 1/4 tsp. salt

  • Juice of 1 lemon

  • 4 tbsp. unsalted butter

  • Freshly cracked black peppercorn


  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 glossy and smooth. Add to a mixing bowl and fold in the Pecorino, Parmigiano and salt. 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. In a large sauté pan over low heat, melt the butter and add the juice of 1/2 lemon.

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

  8. Plate and top with more Pecorino and fresh cracked black peppercorn.


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