Traditional Recipes
Cheese Stuffed Cappelletti

(for 6 people):

For the dough:
300g of 00 type flour,
3 eggs.

For the filling:
100g soft non spicy cheese,
100g ricotta,
25g grated Parmigiano Reggiano cheese,
a pinch of grated nutmeg,
2 eggs,

For the cooking:
2 l meat broth.
Place all the ingredients of the filling in the tureen and mix well until the mixture is homogeneous. Prepare the dough placing the flour in a fountain on the kneading board. Break the eggs in the centre of the flour and knead vigorously for 15 minutes until the dough is smooth. Roll it thin with a rolling pin and cut it into squares 2x2 cm with the pasta cutter. Put some filling in the middle of each square, fold the dough over until the two ends meet. Press down along the edges to seal the dough. Put a cappelletto between your thumb and index finger and join the two ends pulling them upwards. Set the cappelletti on a dish-cloth covered with flour. Heat the broth in a pot and drop the cappelletti in when it boils. Stir gently and allow them to cook for 5 minutes. Serve cappelletti hot.

Recommended matches:
Slices of baked fish, Parma-style thistles, semolina fritters.

Matching wine:
Trebbiano di Romagna.


Tureen, wooden spoon, rolling pin, dish-cloth, pasta cutter, pot, grater.

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