Handmade Cappelletti Recipe

On a clean work surface, combine all-purpose and semolina flours into a mound. Make a large well in the center.

Crack the eggs into the well, add olive oil and salt. Using a fork, gently whisk the eggs and gradually incorporate flour from the inner walls until a shaggy dough forms.

Knead the dough for 8–10 minutes until smooth, elastic and slightly tacky. If too dry, add a teaspoon of water; if too sticky, sprinkle a little flour.

Shape into a ball, wrap tightly in plastic, and rest at room temperature for 30 minutes.

Grate the zucchini on the coarse side of a box grater. Place grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible until dry — this prevents a watery filling.

In a mixing bowl, combine well-drained ricotta, squeezed zucchini, grated Parmesan, lemon zest, chopped basil, salt, pepper, and the egg yolk. Stir until homogeneous and taste; adjust seasoning. Mixture should be creamy and hold together.

Transfer filling to a piping bag or a resealable plastic bag with the corner snipped (about 1/4" opening) for easier portioning.

Divide rested dough into 4 pieces. Working with one piece at a time, keep remaining dough covered. Flatten and run through a pasta machine on progressively thinner settings until you reach about 1.5 mm (thin, but not translucent) or use a rolling pin to a thin sheet.

Cut sheets into 2"-2.5" squares (approximately). Place roughly 1/2 teaspoon of filling in the center of each square.

Brush the edges lightly with water, fold the square into a triangle, pressing the edges to seal completely so no air remains. Then, bring the two triangle corners together and press to adhere, forming the classic cappelletti hat. Place on a lightly floured tray and cover with a kitchen towel until cooking.

Repeat until all filling and dough are used. This recipe should yield about 40–50 cappelletti depending on sizing.

Heat a medium skillet over medium-high heat. Add 1 tablespoon olive oil and the sliced garlic; cook for 30 seconds until fragrant but not browned.

Add halved cherry tomatoes, season with 1/2 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, until tomatoes begin to blister and collapse, about 6–8 minutes. Remove from heat and set aside. Keep warm.

In a wide sauté pan, melt the unsalted butter over medium heat. Swirl occasionally; the butter will foam, then the milk solids will brown and develop a nutty aroma—about 5–6 minutes. Watch closely to avoid burning.

Once butter is a deep golden-brown, remove from heat briefly and add lemon juice, orange juice, lemon zest, orange zest, salt, and pepper. Stir to combine. If using, return pan to very low heat and add sage leaves to crisp for about 30 seconds. Keep the sauce warm; do not let it scorch.

Bring a large pot of salted water (about 1 tbsp salt per 4 quarts) to a rapid simmer. Gently drop cappelletti into the water in batches, stirring gently so they don’t stick.

Cook for 2.5–4 minutes, depending on thickness, until the pasta floats and is tender but slightly al dente. Fresh filled pasta cooks quickly—test one to confirm.

Using a slotted spoon, transfer cooked cappelletti directly into the pan with the warm citrus brown butter. Toss gently to coat. Add blistered tomatoes and any accumulated juices; fold carefully to combine without breaking the pasta.

If the sauce seems thin, reduce over medium heat for 30–60 seconds while tossing; if too thick, add a tablespoon of reserved pasta water to loosen.

Plate the cappelletti, spooning extra brown butter and blistered tomatoes on top. Finish with a drizzle of extra-virgin olive oil, a sprinkle of grated Parmesan, freshly ground black pepper, and microgreens or basil if desired.