Ricotta Cappelletti with Lemon Alfredo Sauce


Homemade pasta can certainly sound intimidating, let alone a homemade filled pasta. I'm here to tell you though that when you try your first homemade filled pasta, you might not ever be able to go back to the usual frozen or store-bought variety. They're not only much easier than they look, but also quicker than you'd suspect as well! Not to mention, the pasta dough couldn't be simpler and the filling is fresh, healthy and 5 ingredients (including salt and pepper!). Grab lots of flour and let's get going.

We'll start by making the pasta dough...

Which is truly just flour and egg! I find it easiest to add the flour to a large bowl, make a small well in the center, and crack the eggs in the well. Using a fork, you'll want to gently combine the eggs into the flour. Then it's as easy as using the dough hook of a stand mixer to knead the dough for a few minutes. If it's too dry you can always sprinkle in a little water until everything comes together. I also find it helpful to remove it from the bowl and knead by hand for a few minutes to ensure it's as smooth as possible. We'll let the dough rest for half an hour while we get the filling going.

The best thing about homemade filled pasta is that the filling couldn't be fresher. No extra ingredients, just the simplest ones that you want in your pasta! Now if you're one of those people that doesn't love ricotta, I'm right there with you! I used to have a strong aversion to it until our mom recommended mixing it with an egg to lighten it up. I was wary at first, but once I tried it I realized how much lighter it made the texture. Also, we'll naturally mix in some grated parmesan because why wouldn't we.

Pop that filling in the fridge and it's time to roll out the dough. I find it easiest to cut the dough into 4 pieces, flatten it with my hand into a small rectangular shape, and thin it out using the pasta maker attachment for a stand mixer. My biggest tip would be to make sure the dough isn't too thin. We're going to be shaping it with our hands, so it needs to be thick enough where it won't tear. Starting on the thickest setting, lightly flour the piece of dough and run it through the pasta maker. Turn it to one setting higher, and proceed twice, until you're on the 4th setting. I've found this is a sure-fire way to get that just thick enough dough!

These take on cappelletti are made using a round shape which I always find is easier to work with than a square shape. If you have a round shaped cutter of any kind (preferably around 3 inches), I find that's easiest to cut uniform circles. Once you have your circles and your filling handy, you'll brush a little egg wash around the edges and spoon a half to one teaspoon-sized amount of filling into the center of the circle. If this is your first time making filled pasta I would start with a smaller amount of filling.

Shaping them is as easy as folding them in half so you have a half-moon shape. Next, stand the half-moon shape up and fold the ends in towards each other, using the index finger of one of your hands to lightly crease the inside. Overlap the ends slightly and gently squeeze to seal the pasta. Set aside on a parchment-lined baking sheet and get going with filling the rest of these little guys! P.S. the very nice thing about a larger pasta shape (cough not tiny tortellini) is that this will take you much less time!

Once all of the pasta has been filled, I recommend popping the baking sheet into the freezer while you make the sauce. It helps them to pop right off the tray, and if you're not planning to cook all of them you can put the extra in a bag once they're frozen.

The sauce we'll be making for these is so simple and really let's the flavor of the cappelletti shine. I used to shy away from alfredo sauces of any kind because I always used to associate them with heavy cream, which was never my favorite. It recently came to my attention that using milk and enough parm (duh) can actually get you an equally delicious but lighter sauce!

Light and simple

We'll get going on the usual sauce ingredients of butter, garlic, and flour, then whisk in the milk. Once the parmesan and salt and pepper are stirred in, we'll add some fresh lemon juice. It brightens this sauce up so much and provides the little acidic flavor to make each bite pop. While that thickens it's as easy as quickly cooking the cappelletti until they float. Drain those little guys and toss them right into the lemony alfredo sauce, trying not to stick your hand into the pan to grab one.

Next time you have an afternoon to yourself grab these simple ingredients and enjoy making these delicious filled pasta. Sprinkle them with freshly grated parmesan and lemon zest, kick your feet up, and enjoy this summer homemade dish.

Ricotta Cappelletti with Lemon Alfredo Sauce

A simple ricotta cappelletti filled homemade pasta tossed in a lightened up lemon alfredo sauce and topped with freshly grated parmesan and lemon zest.



Servings: 4

Pasta Dough

  • 2 cups flour
  • 2 eggs


  • ⅔ cup ricotta
  • ¼ cup parmesan grated
  • 2 eggs divided
  • kosher salt
  • black pepper

Lemon Alfredo Sauce

  • 2 tbsp butter
  • 2 tsp garlic minced
  • 2 tbsp flour
  • 3 cups milk
  • 1 cup parmesan shredded
  • juice of ½ a lemon
  • kosher salt
  • black pepper
  • lemon zest for serving
  • parmesan grated, for serving


Pasta Dough

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.

Lemon Alfredo Sauce

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.

Prep Time: 1 hour 25 minutes
Cook Time: 10 minutes
Total Time: 1 hour 35 minutes

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