Cappelletti

 
Cappelletto

Ingredients for filling

Serves 6

  • 500 g. ricotta
  • 500 g. of the soft cheese “poached”
  • 100 g. Parmesan
  • 2 eggs
  • A pinch of nutmeg
  • Ingredients for the pastry: 600 g. flour, 6 eggs

Procedure

Mix the ricotta in a bowl with other ingredients for the filling.
Prepare the pastry and then continuously kneaded until it is very smooth and homogeneous. Then cut into many squares of about 5 cm. of each side and put a 1 / 2 teaspoon of filling, making a triangle close them firmly against the edges, then turn each triangle around a finger and then overlap the two ends. Authentic cap Romagna assume in this way the characteristic shape of a “cap”.