Smoked Ricotta & Lemon Cappellacci

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 cup whole milk ricotta

• 1/2 cup smoked Scamorza, grated

• 1/4 tsp. salt

• Juice of 1 lemon

• 6 tbsp. unsalted butter

• Basil chiffonade for garnish

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 and salt to a blender and blend until smooth and glossy. Add to a bowl and fold in the smoked Scamorza. 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. 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.

6. In a large sauté pan over low heat, melt the butter and add the juice of 1/2 lemon. Add more lemon juice to taste.

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 basil chiffonade and serve!