Prosciutto and parmesan cappellacci with brown butter and asparagus – Gourmet Traveller

Ingredients

• 150 gm chilled butter, diced
• 2 tsp fresh thyme
• 2 tsp fresh oregano
• 2 bunches asparagus, trimmed and coarsely chopped
• 2 tsp lemon juice
• Finely grated parmesan (optional), to serve
• Semolina pasta dough
• 300 gm semolina flour, plus extra for dusting (2 cups)
• 75 gm plain flour, plus extra for dusting (½ cup)
• 4 eggs
• Prosciutto and parmesan filling
• 80 gm prosciutto, finely chopped
• 60 gm coarsely grated parmesan
• 40 gm breadcrumbs from a crusty white loaf, crusts removed
• 2-3 tbsp milk