A simple ricotta cappelletti filled homemade pasta tossed in a lightened up lemon alfredo sauce and topped with freshly grated parmesan and lemon zest.
1. Put flour in bowl of stand mixer. Make a well and crack the eggs into the well. Mix eggs into flour using a fork. Using the dough hook attachment of a stand mixer, knead dough for 5-6 minutes, sprinkling in water if dry.
2. Remove dough from bowl and knead by hand for 2-3 minutes until smooth. Set on counter and cover with bowl. Let rest for 30 minutes while you prepare filling.
1. Combine ricotta, parmesan, 1 egg, and salt and pepper in a medium bowl. Set in fridge until ready to use.
2. When pasta has rested for 30 minutes, set on lightly floured surface and cut into 4 pieces. Take one piece and flatten it with your hand. Dust it with flour and feed it through the widest setting of a pasta maker attachment for a stand mixer. Feed it through once more on this setting. Increase the setting and feed it through twice. Repeat until the setting is on 4 and the pasta dough has been run through 8 times.
3. Beat the additional egg in a small bowl with splash of water.
4. Cut the dough into 3-inch round circles. Brush the egg wash around the edge of the circle, and fill with 1/2-1 teaspoon of the filling. Fold the circle in half, gently pinching the edges closed. Stand the half-moon shape up and bring the edges together, using the index finger of one of your hands to crease the center. Gently squeeze the edges shut to seal the pasta. Place on parchment-lined baking sheet.
5. Repeat with remaining dough and filling, placing finished cappelletti in freezer while you make the sauce.
6. Bring a large pot of water to a boil.
1. Melt butter in a medium sized skillet over medium heat. Add garlic and sauté until fragrant, 1-2 minutes. Add in flour and stir until combined. Decrease heat to medium low and whisk in milk.
2. Stir in parmesan, lemon juice, salt and pepper. Simmer over medium low heat while you cook the cappelletti.
3. Add cappelletti to salted boiling water and cook, stirring occassionally, until cappelletti float to top, about 5-6 minutes if partially frozen.
4. Drain and add to alfredo sauce, tossing to coat. Serve immediately, topped with lemon zest and additional parmesan.
There may be leftover filling depending on the size of your cappelletti.