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Prosciutto and parmesan cappellacci with brown butter and asparagus

Prosciutto and parmesan cappellacci with brown butter and asparagus recipe - For pasta dough, process ingredients and a pinch of salt in a food processor until a dough forms.

By Lisa Featherby
  • Serves 4 - 6
  • 30 mins preparation
  • 10 mins cooking plus resting
Prosciutto and parmesan cappellacci with brown butter and asparagus
Prosciutto and parmesan cappellacci with brown butter and asparagus

A simple filling of fancy ham and cheese for this hat-shaped pasta is complemented here by a nutty brown-butter sauce.

Ingredients

  • 150 gm chilled butter, diced
  • 2 tsp fresh thyme
  • 2 tsp fresh oregano
  • 2 bunches asparagus, trimmed and coarsely chopped
  • 2 tsp lemon juice
  • Finely grated parmesan (optional), to serve
Semolina pasta dough
  • 300 gm semolina flour, plus extra for dusting (2 cups)
  • 75 gm plain flour, plus extra for dusting (½ cup)
  • 4 eggs
Prosciutto and parmesan filling
  • 80 gm prosciutto, finely chopped
  • 60 gm coarsely grated parmesan
  • 40 gm breadcrumbs from a crusty white loaf, crusts removed
  • 2-3 tbsp milk

Method

Main
  • 1
    For pasta dough, process ingredients and a pinch of salt in a food processor until a dough forms. Add a couple of teaspoons of water if necessary to bring it together. Turn out onto a lightly floured surface and knead until smooth (2-3 minutes). Cover with plastic wrap and rest for 30-40 minutes.
  • 2
    For prosciutto and parmesan filling, combine ingredients in a bowl and season to taste.
  • 3
    Divide pasta dough into 6 and, working with a piece at a time (keep remaining covered), roll through a pasta machine on the widest setting a few times, folding as you go, to laminate
    the dough, then dust if necessary with a little flour to prevent sticking. Continue rolling and folding, reducing settings notch by notch until pasta is a long thin sheet about 9cm wide. Cut sheets into 8cm-9cm squares and place a teaspoonful of filing in the centre of each. Working with a square at a time, brush edges with a little water and fold into a triangle, gently pushing out air and pressing around filling to seal. Brush tips with a little water, then bring to the centre, and press together to seal. Place on a tray dusted with semolina flour and repeat with remaining dough and filling. Cappellacci can be made up to a day ahead, covered and refrigerated before cooking.
  • 4
    Heat a wide deep frying pan over high heat. Add butter and cook, swirling pan occasionally, until butter is nut-brown and foaming (3-5 minutes). Add herbs and season to taste.
  • 5
    Cook cappellacci and asparagus in a large saucepan of boiling salted water until pasta is al dente and asparagus is bright green (2-3 minutes). Drain, then add to brown butter along with lemon juice and toss to coat well. Serve scattered with parmesan.

Notes

Drink Suggestion: Light, juicy dolcetto Drink suggestion by Max Allen