Recipe by @natalialeporehagan - Pasta Maker/lover Owner of @midnightpastaco - Watch the Cooking Video!
Ingredients
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:
- 1 pint ricotta
- 1 package Legal Sea Foods Maine Lobster Meat
- 1 lemon
- Salt and pepper
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
Recipe
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!
