Prosciutto & Ricotta Cappelletti in Roasted Tomato Butter

Difficulty Level: Difficult

Total Time: 2.5 hours

Serving Size: 2-4 servings

Ingredients:

• 1 cup ‘00’ wheat flour

• 1/2 cup semolina flour

• 2 eggs, 3 yolks

• 1 1/2 cup whole milk ricotta

• 1/4 lb. prosciutto di parma

• 1/3 cup Parmigiano Reggiano, finely grated

• 1/2 tsp. salt

• 1 pint cherry tomatoes

• 2 tbsp. extra virgin olive oil

• 8 tbsp. salted butter, softened

• Basil for garnish
  

Tip: If you have leftover cappelletti it can be frozen for 1-2 months in the freezer.

Directions:

Roasted Tomato Butter:

1. Preheat the oven to 425°F.

2. Add the cherry tomatoes to an oven-safe dish or baking sheet. Drizzle with olive oil and bake for about 15-20 minutes until they begin to split open.

3. Remove from oven and add to a blender along with 1 stick of butter. Blend until smooth.
   

*This recipe makes more tomato butter than is needed for the cappelletti. Refrigerate in an air tight container for use throughout the week!

Cappelletti:

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. Add the ricotta, prosciutto, Parmigiano and salt to a food processor and blend until smooth. Add 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 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.

6. Once the water comes to a boil, cook the cappelletti until they float to the top, about 1-2 minutes. Reserve 1 cup of pasta water.

7. Strain the cappelletti and add to the sauté pan with the roasted tomato butter and 1/4 cup of pasta water. Toss over low heat until combined. Add more pasta water as needed.

8. Plate and top with grated Parmigiano and basil.