Sotto's Short Rib Cappellacci | Serves 2 (HM)

Step 1 

Bring water in a large stock pot to boil. Add enough salt for the water to taste like the ocean. Place a large sauté pan on another burner on the stovetop. Drop fresh cappellacci in boiling water & cook for 4 minutes.

Step 2 

While pasta is cooking, melt 2 pats of butter in the sauté pan over medium-high heat. Once the butter is melted & pan is hot, add shallots & thyme. Gently warm & stir until hot. Add beurre monté sauce & bring to a gentle boil.

Step 3

Remove pasta & add to the sauce, simmering for about 2 minutes. If needed, you can adjust the thickness of the sauce with the remaining pat of butter plus a little of the pasta water.

Step 4

Right before serving, fold in the white wine reduction. Place in serving bowl & garnish with parmigiano.