Cappelletti - Romagna style
calories: medium
category: first course
cost: medium
difficulty: high
preparation time: 75
Ingredients
For the dough
Flour 500 gr.
Eggs 5
For the filling:
Ricotta cheese 500 gr.
Grated Parmesan cheese 100 gr.
Lemons 1
Eggs 2
Nutmeg a ¼
Salt to taste
Pepper to taste
Meat broth 1.5 litres
See our
Wine Tips
for your meals
Flour 500 gr.
Eggs 5
For the filling:
Ricotta cheese 500 gr.
Grated Parmesan cheese 100 gr.
Lemons 1
Eggs 2
Nutmeg a ¼
Salt to taste
Pepper to taste
Meat broth 1.5 litres
See our
Wine Tips
for your meals
Preparation Sieve the flour onto a pastry board and make a well in the middle. Put the eggs in the well and knead energetically for at least 15 minutes. Wrap it up in a plastic film for food and let it rest for 30 minutes on a board.
Wash the lemon, dry it and grate the rind. Put the Ricotta cheese into a bowl together with the Parmesan cheese and a spoonful of lemon rind. Then add a pinch of salt and pepper and the nutmeg. Lastly add the eggs and mix them all together well. Roll the sheet out with the rolling pin and cut it into many squares measuring 5 to 6 cm. a side.
Place a small nut of the mixture on each square, then fold them over to form a triangle. Close the edges well to ensure that the filling cannot get out and fold the cappelletto on your finger to form a half moon shape and close the edges together.
Bring the broth to a boil and place the cappelletti inside and cook them al dente. Take the pot off the fire, pour the soup into a soup tureen and let it rest for ten minutes before serving. The Chef's tips They can be eaten both in both as well as with sauce. We recommend you drink some Lambrusco with your dish. Curiosity The control of the nutmeg market in the 16th Century was the cause of wars as this precious spice was much in demand
Wash the lemon, dry it and grate the rind. Put the Ricotta cheese into a bowl together with the Parmesan cheese and a spoonful of lemon rind. Then add a pinch of salt and pepper and the nutmeg. Lastly add the eggs and mix them all together well. Roll the sheet out with the rolling pin and cut it into many squares measuring 5 to 6 cm. a side.
Place a small nut of the mixture on each square, then fold them over to form a triangle. Close the edges well to ensure that the filling cannot get out and fold the cappelletto on your finger to form a half moon shape and close the edges together.
Bring the broth to a boil and place the cappelletti inside and cook them al dente. Take the pot off the fire, pour the soup into a soup tureen and let it rest for ten minutes before serving.
