Smoky Whipped Ricotta Cappelletti in a Lemon Butter Sauce
Updated: 3 days ago
Difficulty Level: Difficult
Total Time: 2.5 hours
Serving Size: 2-4 servings
These homemade cappelletti are filled with whipped ricotta, Pecorino Fiore Sardo, and Parmigiano Reggiano, then tossed in a simple lemon butter sauce. Finished with freshly cracked black pepper and additional grated Pecorino, this delicate handmade pasta balances creamy, smoky cheese with bright citrus and rich butter.
Ingredients:
1 cup '00' flour
1/2 cup semolina flour
2 whole eggs
3 egg 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 1/2 lemon
4 tbsp. unsalted butter
Freshly cracked black peppercorn
Directions:
In a bowl, mix together the two types of flour and create a well. Add the eggs and yolks. Using a fork, whisk the eggs, slowly incorporating 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 at least 30 minutes. The dough can also be made ahead and rested overnight.
For the filling, add the ricotta to a blender and blend until glossy and smooth. Transfer to a mixing bowl and fold in the Pecorino, Parmigiano, and salt. Add the filling to a piping bag.
After the dough has rested, divide it into four even pieces and roll into long, thin sheets (setting 7 on the Marcato Atlas or KitchenAid pasta roller).
Using a round fluted cutter, about 3–4 inches in diameter, cut small circles for the cappelletti. Place about ½ tbsp of filling onto each circle and shape the cappelletti.
Bring a large pot of water to a boil and add plenty of salt. Cook the cappelletti 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 ½ lemon.
When the pasta has finished cooking, strain and add directly to the pan with the lemon butter sauce. Toss over low heat.
Plate and top with more Pecorino and freshly cracked black pepper.
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