Cappelletti di magro

Katia Amore | Mon, 10/07/2013 - 10:40
Difficulty Level
Medium
Cooking Time
1.5 h
Cost
Medium

(Serving 6)

Ingredients
flour
300 g
eggs
For the pasta: 3. For the filling: 2
grated medium soft cheese
100 g (raviggiolo or squacquerone)
ricotta cheese
100 g
grated Parmesan cheese
25 g
nutmeg
a pinch
salt
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Instructions

Making the pasta:
Sift the flour and make a well in the centre, add the eggs and knead vigorously for 15 minutes to a smooth dough. Flatten the dough with the rolling pin and roll into a paper-thin sheet, then cut into 2 cm squares. Place a little filling in the centre of each square and fold into a triangles. Turn the corners of the triangles upwards and they
are done.
Making the filling:
Place all ingredients in a bowl and stir until well blended.
Cook the cappelletti in a meat broth or vegetable homemade stock for about 5 minutes. You can serve them in the broth with grated Parmesan cheese or drain them and serve with ragù.

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