Lobster Cappelletti

Recipe by @natalialeporehagan - Pasta Maker/lover Owner of @midnightpastaco - Watch the Cooking Video!


For the filled pasta dough:

  • 400g Type 00 flour
  • 4 large eggs or roughly 250g
  • 1 Tablespoon Olive oil
  • ½ teaspoon salt

*Optional squid or cuttlefish ink dough

  • 100g type 00 flour
  • 2 Tablespoons squid ink
  • 1 egg
  • Warm water as needed to reach 50g of liquid

For the Filling:

For the Sauce:

  • 2 cups cherry tomatoes
  • 3 sprigs of thyme
  • 2 Tablespoons butter
  • 2 Tablespoons extra virgin olive oil

*Optional black garlic butter

  • 2 cloves black garlic
  • 1 stick unsalted butter


For the dough:

  • Fill large bowl with flour and make a well in the center with your hands
  • Crack eggs in the center of the well, drizzle oil and salt on top
  • Start gently whisking the eggs with a fork and incorporating the flour into the eggs slowly
  • Once you've mixed the flour and eggs together you can dump your bowl onto the cutting board or table
  • Knead the dough to combine the flour and eggs fully into a ball for ten minutes

*If the dough isn’t staying together add warm water a Tablespoon at a time

*If the dough is too sticky gently add flour while kneading

  • Cover dough tightly in plastic wrap and rest for a half an hour
  • Uncover and cut a small portion off then re-cover the ball of dough
  • Firmly press down on the dough making it into a flat disc
  • Roll through the first setting of your pasta machine and continue until you're at the thinnest setting
  • Continue with the rest of the dough cutting it into sheets for storing
  • Liberally flour the sheets and hold them in a stack covered in plastic wrap
  • **If making a pattern with the two colors, pass the black dough sheet through the fettuccine cutter and lay the black dough strips on top of the egg dough. Use a rolling pin to flatten the black dough onto the egg dough and then pass through your thinnest setting on your machine to laminate the dough together
  • Use a round cookie cutter to cut circles out of your dough
  • Pipe a small amount of filling in the center of the circle
  • Lightly wet the top half of the dough to help the dough seal
  • Fold the bottom half of the circle to the top and into a half moon shape
  • Press firmly to make sure the air is out of the center of the cappelletti
  • Dimple the center filling gently with your finger
  • Lightly wet the right edge of the half moon
  • Wrap the right edge to meet the left edge keeping them flush to make a small circle
  • Repeat with the rest of your dough

For the Filling:

  • Spoon ricotta into a mixing bowl
  • Chop 1 to 2 cups of lobster meat and add into bowl
  • Season with salt and pepper
  • Lightly zest a quarter of a lemon into mixture and combine
  • Transfer into a piping bag and refrigerate until you fill your cappelletti

For the Sauce:

  • Bring generously salted water to a boil
  • Cut cherry tomatoes in half
  • Heat saute pan to medium
  • Add two tablespoons extra virgin olive oil and then tomatoes to the pan
  • Season with salt, pepper and thyme sprigs
  • Cook slowly on medium heat until the tomatoes soften and create a sauce
  • Add butter and cook down
  • If the sauce is too thick add one ladle of pasta water
  • Remove thyme sprigs
  • Boil cappelletti for about 2-3 minutes and add straight from pasta water into your pan
  • Gently toss sauce with pasta and enjoy!

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