Prep time: 1 hour and 30 minutes
Cook time: 45 minutes
Serves 4.
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Ingredients
Ciabatta croutons and flat leaf parsley leaves, to serve
Pasta
400g 00 flour
4 eggs
1 tsp squid ink
Filling
1 tbs olive oil
2 garlic cloves, crushed
400g can cannellini beans, drained
2 tsp finely chopped rosemary
85g mascarpone
25g parmesan, finely grated
finely grated zest and juice of ½ lemon
Mussels
1 tbs olive oil
2 cloves garlic, crushed
1 eshallot, finely chopped
160ml dry white wine
100g butter, chopped
1kg mussels, de bearded
Beurre Blanc
200ml dry white wine
100ml white wine vinegar
2 eschallots, thinly sliced
4 black peppercorns, bruised
400g cold butter, cubed
Method
1. To make pasta, pulse flour, eggs and ink to form a crumbly dough. Knead dough on a lightly floured bench for about 5 minutes or until smooth and elastic (it will lose its rough, floury texture). Stand, covered, for 20 minutes to rest.
2. To make filling, heat oil in a saucepan over medium heat. Cook garlic until soft. Add beans, rosemary and mascarpone. Cook, covered, for 5 minutes or until hot. Transfer to a processor. Add parmesan, lemon zest and juice. Process for form a smooth puree. Transfer to a piping bag.
3. Divide dough into quarters. Pass quarters through a pasta machine on the widest setting, dusting dough with flour between rolls, increasing settings until about 2mm thick.
4. Cut sheets into 8cm squares and place a teaspoonful of filing in the centre of each. Working with a square at a time, brush edges with a little water and fold into a triangle, gently pushing out air and pressing around filling to seal. Brush tips with a little water, then bring to the centre, and press together to seal and form the cappellacci shape.
5. To cook mussels, heat oil in a large saucepan or stock pot over medium-low heat. Add garlic and eschallot. Cook until eschallot is soft but not coloured. Stir in wine. Simmer until reduced by half. Add butter and cook until melted. Season. Add mussels. Cook, covered, for about 5 minutes or until mussels open, shaking pan half way through (discard any unopened mussels). Strain cooking liquor into a bowl. Remove mussel meat from shells and place in cooking liquor to prevent drying out. Drain to serve.
6. To make beurre blanc, place wine, vinegar, eschallot and peppercorns in a small saucepan. Simmer until reduced by half. Strain and discard solids.
7. Return strained reduction to a saucepan over low heat. Gradually whisk in butter, a cube at a time, ensuring each cube is fully melted and incorporated before you add the next. Whisk until smooth and thick.
8. Cook cappellacci in a large saucepan of boiling salted water until al dente. Drain and transfer to pan with beuure blanc. Toss to coat. Divide cappellacci and sauce among serving plates. Top with mussels. Garnish with croutons and parsley.
Tips
Alter the size of the cappellacci as desired. You can serve several small or a few large per serving.