Artichoke and Laura Chenel Goat Cheese Cappelletti

Adapted by StarChefs.com
May 2021
Yield: 4 servings

INGREDIENTS:

Pasta Filling:
8 ounces artichoke hearts
1 cup Laura Chenel goat cheese
¼ cup grated Parmigiano Reggiano
Zest of 1 lemon
2 teaspoons freshly squeezed lemon juice
Salt
Pasta Dough:
1 cup 00 flour
1 whole egg
1 egg yolk
Salt
1 teaspoon olive oil
Cappelletti:
Semolina flour
To Assemble and Serve:
Salt
Parmigiano Reggiano, freshly grated

METHOD:

For the Pasta Filling

To a food processor, combine cooked artichoke hearts and goat cheese then pulse until artichokes are finely chopped and blended into the goat cheese. Add in Parmigiano Reggiano, lemon zest, and lemon juice and pulse for an additional 20 seconds. Adjust seasoning with salt. The filling will keep in the refrigerator, covered, for up to 3 days.

For the Pasta Dough

To a stand mixer fitted with a dough hook, combine all ingredients. Mix until dough comes together. If crumbly, add a small amount of water until dough forms a ball.  Be careful not to add too much water, or the dough will become sticky and unworkable. On a floured work surface, turn dough out and knead by hand for 10 to 20 minutes or until the dough is smooth and elastic. Wrap dough in plastic and let rest for at least 20 minutes and up to 24 hours. On a floured work surface, flatten the dough with a rolling pin, forming a rectangular shape with the widest side facing you. Fold dough as you would a letter: right third of dough over the center, then left third over the latter. Roll folded dough through the pasta machine at progressively narrower settings until forming a 5-inch-wide sheet. Fold dough into thirds again. This second time, pass folded dough through the machine on the widest setting. Continue to roll the pasta through the machine twice on each setting as you descend to the desired thickness.

For the Cappelletti

Cut circles out of the Pasta Dough with a 3-inch diameter. Place a 1-tablespoon dollop of filling in the middle of each circle. Form half moon shapes, pressing the edges and using a spray bottle to help seal if necessary. Bring the corners together while nudging up the filling in the middle, forming circular shapes that resemble sailor hats. Working quickly, place cappelletti on a baking sheet dusted with a thin layer of semolina flour, making sure the cappelletti are not touching one another. You should have 12 to 15 pieces of cappelletti for each portion of pasta.

To Assemble and Serve

Bring a large pot of salted water to boil. Once boiling, add Cappelletti and cook until al dente, about 4 minutes. Meanwhile, heat desired pasta sauce in a 12-inch sauté pan over medium flame. Skim Cappelletti out of water, reserving a cup of pasta water. Then transfer pasta to the sauté pan and cook for 1 additional minute in the pan sauce. Transfer Cappelletti to serving plates and garnish with Parmigiano Reggiano.