Cheese Cappelletti With Asparagus Sauce
1 lemon
1 lb asparagus
2 Tblsp butter
1/4 cup finely chopped shallots
1/4 cup whipping cream
1/4 tsp salt
1 pinch pepper
Saffron Pasta:
1 pinch saffron threads
2 cups all purpose flour, approx
3 eggs
1/2 tsp salt
Filling:
3/4 cup ricotta cheese
1/4 cup grated Parmesan cheese
2 tbsp chopped fresh parsley
1 egg yolk
1/4 tsp salt
1 pinch pepper
1 pinch nutmeg
1 pinch cayenne pepper
Preparation:
Saffron Pasta:
In small bowl, crush saffron with back of spoon; mix in 1 Tblsp hot water. Let stand for 5 minutes.
On flat surface or in bowl, mound flour. Using fingers, make well in centre; add saffron mixture, eggs & salt. Using fork, beat egg mixture, gradually incorporating flour around edge, until soft dough forms. Knead until smooth, about 5 minutes, adding more flour if necessary. Wrap in plastic wrap; let rest for 30 minutes.
Make-ahead: Refrigerate for up to 2 days; bring to room temperature before continuing.
Filling:
In bowl, mix ricotta, Parmesan, parsley, egg yolk, salt, pepper, nutmeg & cayenne. Cut yellow part of rind from lemon; cut into fine strips. Squeeze 1 Tblsp juice from lemon. Set aside.
Snap off ends of asparagus. With vegetable peeler, peel bottom half of each spear. In saucepan, bring 4 cups salted water to boil; cook asparagus until tender, 3 to 5 minutes. Drain, reserving 1/2 cup cooking liquid. Chill under cold water; drain. Cut off top halves & reserve. In food processor or blender, purée bottom halves with reserved cooking liquid; strain through sieve, reserving liquid.
Divide dough into quarters; cover. Working with 1 quarter at a time, press into disc; dust with flour. Using pasta machine or rolling pin, roll out to second thinnest setting into 35- x 6-inch strip. Repeat with remaining quarters. Let rest on lightly floured surface to dry slightly for 15 minutes, turning halfway through. Cut each strip into 3-inch squares.
Wet edges of squares with water; place rounded 1 tsp filling on centres. Fold 2 opposite points over filling to make triangle without aligning points; pinch edges to seal. Cross remaining 2 points, one over the other; pinch to seal. Place on floured tray. Repeat with remaining squares.
In large pot of boiling salted water, cook cappelletti until tender but firm, about 8 minutes. Drain.
Meanwhile, in skillet, melt butter over medium-high heat; cook lemon rind until translucent, 1 to 3 minutes. Remove rind & set aside. Add shallots to pan; cook until softened, about 3 minutes. Add reserved asparagus liquid, cream, salt & pepper; cook until reduced by half, 3 to 4 minutes. Add reserved asparagus tips; heat through. Stir in reserved lemon juice. Serve with cappelletti; garnish with lemon rind.
In a pinch, use wonton wrappers instead of the homemade dough.
Makes 4 servings.
Source
Canadian Living Special Issue: Pasta by the Season 2004
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