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Ingredients
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Pasta Dough
Filling
Marjoram Butter
Method
Make the Pasta Dough
- 1
Mix Ingredients
In a large bowl, combine all-purpose flour and salt. Make a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough forms.
- 2
Knead the Dough
Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.
Prepare the Filling
- 3
Combine Ingredients
In a bowl, mix smoked ricotta, corn kernels, chopped marjoram, salt, and black pepper until well combined.
Shape the Cappelletti
- 4
Roll Out the Dough
Roll out the rested pasta dough into thin sheets using a pasta machine or rolling pin.
- 5
Cut and Fill
Cut the dough into squares (about 3 inches each). Place a teaspoon of filling in the center of each square. Fold the square into a triangle and seal the edges, then bring the two corners together to form a cappelletti shape.
Cook the Cappelletti
- 6
Boil
Bring a large pot of salted water to a boil. Cook the cappelletti for about 3-4 minutes or until they float to the top.
Make Marjoram Butter
- 7
Melt Butter
In a small saucepan, melt the unsalted butter over medium heat. Add chopped marjoram leaves and a pinch of salt. Stir to combine.
Serve
- 8
Plate the Dish
Drain the cappelletti and toss them gently in the marjoram butter. Serve immediately with a sprinkle of additional marjoram if desired.
