Cappelletti with Tieton Cherries, Peppercress & Spring Shallots

Photo copyright 2012 by Zachary D. Lyons. As prepared by Chef Travis Bettinson of during his cooking demonstration at Wallingford Farmers Market on June 13, 2012.


For Pasta:

  • 1 ½ cups  Bread flour, packed
  • 3 each  Sky Valley Eggs, whole
  • Extra dusting Flour
  • ½ lb  Skagit Valley Ground Beef
  • ½ lb  Skagit Valley Ground Pork
  • 1 tsp  Fennel
  • Salt & Pepper to taste

Cappelletti. Photo copyright 2012 by Zachary D. Lyons.

For Sauce:

  • 3 tbsp  Golden Glen Creamery Butter
  • 1 bunch  One Leaf Farm’s Peppercress
  • 15 cherries  Lyall Farm’s Tieton Cherries, chopped
  • 2 bunches Alvaraez Organic Farms Spring Shallots, sliced
  • Salt & Pepper to taste

Prepping sauce of Tieton cherries, peppercress and shallots. Photo copyright 2012 by Zachary D. Lyons.

Method of Prep

For Pasta:

1)    In a bowl, add the flour. Make a well in the center big enough to fit the eggs. Crack the eggs and add them into the well.

2)    Combine the ingredients to make a dough. Knead on the table for 10 minutes until the dough is hard and springs back at your finger if poked.

3)    Let rest for 30 minutes at least.

4)    Roll the dough out thin enough to feed into a pasta roller. Roll the pasta through the pasta roller until the pasta is almost thin enough to see through.

5)    Alternatively, if you don’t have a pasta roller, use a rolling pin to roll the pasta to the desired thickness.

6)    Cut the sheet of pasta into 2 ½ inch squares. Place a tablespoon of filling in the center of each square.

7)    Lightly wash the top and the right sides of the square.

8)    Take the bottom left corner and bring it to meet the top right corner. Push all the air out of the pasta while sealing the sides to create a triangle.

9)    Take the bottom corners and wrap them around your finger, pressing them together against your finger to seal.

Pinching together pasta to for "little hat." Photo copyright 2012 by Zachary D. Lyons.

For Sauce:

1)    Bring a pot of water to a boil, add enough salt to the water to make it taste like sea water.

2)    Place a large sauté pan over a burner on low heat.

3)    When the water is boiling add the Cappelletti and let boil for 3 minutes.

4)    In the pan add the butter and shallots.  Saute for 2 minutes until shallots are tender.

5)    Remove Cappelletti from the pot and place in the sauté pan.

6)    Add the cherries and peppercress to the sauté pan, season with salt and pepper. Toss everything together.

7)    Add a tablespoon of the pasta water to thin the sauce out. Serve immediately.