Truffle Pátê Cappelletti with Passion Fruit glaze published in Sweet Paul Magazine Fall

Truffle Pátê Cappelletti with Passion Fruit glaze published in Sweet Paul Magazine Fall 2013 Yields about 48 Serves 8 as an apertivo  Pasta: 3 c flour  3 eggs 3 T water 3 T olive oil  Filling: 8 oz. Truffle pátê, such as Les Trois Petits Cochons Truffle Mousse Glaze: ¼ c passion fruit preserves ¼ c honey 2 T water 1. Place 3 c flour, 3 egg, 3 T water, and 3 T olive oil in a food processor, pulse to start, then process until the dough comes together. 2. Bring out onto a floured wooden surface to knead lightly by hand for another minute or so. 3. Cover with plastic wrap and allow to rest for at least 20 minutes. 4. Divide dough into 6 equal parts. 5. Bring a large pot of salted water to a boil. 6. Starting with one piece of dough, roll out to setting 2 on your pasta machine. 7. Lay the dough out onto a lightly floured surface. Using a two inch round, cut your dough. 8. Place ¼ teaspoon of pátê onto the center of each round. Lightly wet edges with water using the tip of your finger and fold into a half moon pressing to secure filling. Bring the two bottom points together and press firmly to secure; they should look like little hats. 9. Boil cappelletti for 4 minutes.  10. To make the glaze bring passion fruit preserves, honey and water just to a simmer in a small sauce pan. 6. Strain, plate, and drizzle lightly with glaze. Serve warm or at room temperature as a starter. -- source link

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