Name: La Tur Cappelletti with Pea Purée and Pea Tendrils
Cook time: P0Y0M0DT1H5M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 4 servings
Ingredients: 1 pound all-purpose flour, plus more for bench flour; 5 large eggs; Pinch kosher salt; 3 tablespoons olive oil; 1 to 2 tablespoons water; 2 blocks La Tur cheese, ripe and cold; Semolina, for sheet tray; 2 cups frozen peas, defrosted; 2 ounces goat cheese; Drizzle of nice olive oil; 1/2 clove garlic; 1/4 cup grated Parmesan; Kosher salt; 1/4 cup chicken stock; Pinch sugar; 1 cup sugar snap peas (about 10); 1 stick (8 tablespoons) unsalted butter; 1 clove garlic, smashed; Pinch kosher salt; 1/2 cup chicken stock; Pea tendrils, for garnish; Small squeeze of lemon; Grated Parmesan, to top

Directions

For the pasta dough: Add the flour, eggs, salt and olive oil to a stand mixer with a dough hook and mix to combine. Add in the water if your dough seems dry and mix to combine. Remove the dough to the counter with some bench flour and knead until dough is smooth and elastic and bounces back when poked. Cover with plastic wrap and let rest until you poke it and the indent stays, 15 to 30 minutes.
Purée the cheese in a food processor until smooth and put in a pastry bag. Cut the rested dough into quarters and start at the thickest setting on the pasta roller. Flour the first piece of dough, press it flat put it through the pasta roller. Then fold it like an envelope, rotate and put it through the pasta roller again at the thickest setting. Then keep lowering to each next thickest setting, putting the dough through one time per setting until almost translucent. Place a towel on top of the dough sheets as you roll to keep them from drying out.
Make cappelletti by cutting the edges off the pasta sheets with a pizza cutter. Brush lightly with water with a pastry brush. Cut 12 squares about 2 by 2 inches. Pipe about 1 tablespoon of cheese in the center of each square and fold the dough over to make triangles. Place on a semolina-dusted sheet tray.
For the pea purée: Purée the peas with the goat cheese, olive oil, garlic, Parmesan, pinch salt, chicken stock and sugar and reserve.
For the sauce: Blanch the sugar snap peas in boiling salted water for a minute, then remove to an ice bath to shock. Then finely slice.
Add to a saucepan over medium heat the butter, garlic, salt and chicken stock and let simmer. Cook the pasta in salted water, drain and toss into the sauce over medium heat. Add the blanched sugar snaps.
To plate: Make a circle of pea purée on the bottom of the plate. Add 3 cappelletti per plate, top with sauce. Garnish with pea tendrils squeezed with lemon and small sprinkle of Parmesan.

La Tur Cappelletti with Pea Purée and Pea Tendrils

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Cappelletti:

Pea Purée:

Sauce:

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