Prosciutto and parmesan cappellacci with brown butter and asparagus

1.For pasta dough, process ingredients and a pinch of salt in a food processor until a dough forms. Add a couple of teaspoons of water if necessary to bring it together. Turn out onto a lightly floured surface and knead until smooth (2-3 minutes). Cover with plastic wrap and rest for 30-40 minutes.

2.For prosciutto and parmesan filling, combine ingredients in a bowl and season to taste.

3.Divide pasta dough into 6 and, working with a piece at a time (keep remaining covered), roll through a pasta machine on the widest setting a few times, folding as you go, to laminate the dough, then dust if necessary with a little flour to prevent sticking. Continue rolling and folding, reducing settings notch by notch until pasta is a long thin sheet about 9cm wide. Cut sheets into 8cm-9cm 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. Place on a tray dusted with semolina flour and repeat with remaining dough and filling. Cappellacci can be made up to a day ahead, covered and refrigerated before cooking.

4.Heat a wide deep frying pan over high heat. Add butter and cook, swirling pan occasionally, until butter is nut-brown and foaming (3-5 minutes). Add herbs and season to taste.

5.Cook cappellacci and asparagus in a large saucepan of boiling salted water until pasta is al dente and asparagus is bright green (2-3 minutes). Drain, then add to brown butter along with lemon juice and toss to coat well. Serve scattered with parmesan.