Cappellacci Recipe

On a clean work surface or in a large bowl, mound the 00 flour and semolina and make a large well in the center. Crack the eggs and yolk into the well, add 1 tablespoon olive oil and 1/2 teaspoon salt.

Using a fork, gently whisk the eggs in the center while gradually incorporating the flour from the inner walls. Once the mixture becomes shaggy, use your hands to bring it together into a dough.

Knead the dough vigorously for 8–10 minutes until smooth, elastic and slightly tacky. If the dough is too dry, sprinkle up to 1 tablespoon water; if too sticky, dust with a little flour.

Form into a ball, wrap tightly in plastic wrap and let rest at room temperature for at least 30 minutes (or up to 2 hours refrigerated). Resting relaxes the gluten and makes rolling easier.

Cook the Parsnips

Trim, peel and cut the parsnips into 1/2-inch pieces. Bring a small pot of salted water to a simmer and cook parsnip pieces until tender, about 10–12 minutes. Drain well and transfer to a bowl.

Sauté Aromatics

In a small skillet, melt 1 tablespoon butter over medium heat. Add the minced shallot and cook until soft and translucent, about 2–3 minutes (do not brown). Stir in the thyme and cook 30 seconds more. Remove from heat.

Mash & Combine

Mash the cooked parsnips to a smooth or slightly textured purée (use a fork or potato ricer). While still warm, stir in the sautéed shallot and thyme, 1/2 cup ricotta, 1 cup grated Gruyère, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/8 teaspoon nutmeg and 1/2 teaspoon lemon zest if using. Taste and adjust seasoning. The filling should be moist enough to hold together but not runny; if too loose, chill briefly to firm up.

Roll the Dough

Divide rested dough into 4 pieces. Keep unused portions covered. Working with one piece at a time, flatten and run through a pasta machine or roll by hand to a thin sheet about 1.5–2 mm thick (a little translucent). Dust with flour as needed to prevent sticking.

Cut Rounds

Using a 2.5–3 inch round cutter (6–8 cm), cut rounds from the sheet. Re-roll scraps as needed. Arrange rounds on a lightly floured tray with space between.

Fill and Shape

Place about 1 teaspoon of the parsnip-Gruyère filling in the center of each round. Moisten the edge lightly with water. Fold the round in half over the filling to form a half-moon, press gently to seal and remove excess air. Take the two corners of the straight edge and bring them together, overlapping slightly to form the traditional 'hat' — pinch to seal. Repeat with remaining rounds. Keep shaped cappellacci on a floured tray, lightly covered, until ready to cook.

Boil Pasta

Bring 8 cups water with 1 tablespoon salt to a rolling boil. Gently add the cappellacci in small batches so they have room; cook fresh pasta 2–4 minutes depending on thickness until al dente (they will float when done). Taste one to check.

Make Brown Butter Sage Sauce

While pasta cooks, melt 6 tablespoons butter in a wide skillet over medium heat. Swirl occasionally; after foam subsides the butter will begin to brown and smell nutty (3–5 minutes). Watch carefully to avoid burning. When butter is golden-brown, add the sage leaves and cook 30–45 seconds until crisp and fragrant. Stir in 1 teaspoon lemon juice, 1/4 teaspoon coarse salt and 1/8 teaspoon pepper, then remove from heat.

Finish

Using a slotted spoon, transfer cooked cappellacci directly from the pot into the skillet with brown butter and sage. Gently toss to coat, adding a splash of reserved pasta water (1–2 tbsp) if needed to loosen sauce. Plate the cappellacci, drizzle any remaining brown butter and sage over top, sprinkle with 1/4 cup grated Gruyère if desired and finish with a small drizzle (1/2 tsp) of extra-virgin olive oil. Serve immediately.

Make-ahead: The filling can be prepared 1–2 days in advance and refrigerated. Uncooked, shaped cappellacci can be frozen in a single layer on a tray then transferred to a bag; cook from frozen adding 1 additional minute to cooking time.

Estimated yield: Makes about 36–40 cappellacci (serves 4 as a main or 6 as a starter).