Lobster Cappelletti

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


  • Filling:
  • Filled pasta dough:
    • 400g Type 00 flour
    • 4 large eggs or roughly 250g
    • 1 Tablespoon Olive oil
    • ½ teaspoon salt
    • 100g type 00 flour
    • 2 Tablespoons squid ink
    • 1 egg
    • Warm water as needed to reach 50g of liquid
    • Squid or cuttlefish ink dough (optional)
  • Sauce:
    • 2 cups cherry tomatoes
    • 3 sprigs of thyme
    • 2 Tablespoons butter
    • 2 Tablespoons extra virgin olive oil
    • 2 cloves black garlic
    • 1 stick unsalted butter
    • Black garlic butter (optional)


For the dough

  1. Fill large bowl with flour and make a well in the center with your hands
  2. Crack eggs in the center of the well, drizzle oil and salt on top
  3. Start gently whisking the eggs with a fork and incorporating the flour into the eggs slowly
  4. Once you've mixed the flour and eggs together you can dump your bowl onto the cutting board or table
  5. 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:

    1. Cover dough tightly in plastic wrap and rest for a half an hour
    2. Uncover and cut a small portion off then re-cover the ball of dough
    3. Firmly press down on the dough making it into a flat disc
    4. Roll through the first setting of your pasta machine and continue until you're at the thinnest setting
    5. Continue with the rest of the dough cutting it into sheets for storing
    6. Liberally flour the sheets and hold them in a stack covered in plastic wrap
    7. **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
    8. Use a round cookie cutter to cut circles out of your dough
    9. Pipe a small amount of filling in the center of the circle
    10. Lightly wet the top half of the dough to help the dough seal
    11. Fold the bottom half of the circle to the top and into a half moon shape
    12. Press firmly to make sure the air is out of the center of the cappelletti
    13. Dimple the center filling gently with your finger
    14. Lightly wet the right edge of the half moon
    15. Wrap the right edge to meet the left edge keeping them flush to make a small circle
    16. Repeat with the rest of your dough

      For the Filling

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

        For the Sauce

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

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