Artichoke-Goat Cheese Cappeletti

Laura Chenel Goat Cheese, Artichoke Hearts, Mint, Spring Onion, Salsa di Noci, Walnut Brown Butter

Chef Ryan Pollnow of Flour + Water | San Francisco

Adapted by StarChefs | May 2021

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

Assembly:
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.

---