Cappelletti from Romagna

Name: Cappelletti from Romagna (Cappelletti alla Romagnola)
Yield: 6 servings
Cuisine: Italian
Ingredients: Salt and pepper to taste (optional); 1 tablespoon minced parsley (optional); 4 quarts rich homemade beef broth; 3½ cups unbleached flour; 3-4 eggs; 10 ounces fresh ricotta; 1½ cups freshly grated parmigiano; 1 egg, beaten; Pinch of nutmeg; Salt and pepper to taste (optional)

Cappelletti alla Romagnola

Preparation info

6
servings

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

This classic pasta ripiena from Romagna is most frequently served in a rich beef broth into which a healthy amount of parmigiano is grated. You may also serve cappelletti with ragù or, perhaps, a tomato cream sauce.

Ingredients

Ripieno

10 ounces fresh ricotta
1½ cups freshly grated parmigiano
1

Europe
Italy
Emilia-Romagna
Pasta
Mediterranean

Method

Combine the ricotta, parmigiano, egg, nutmeg, and salt, pepper, and parsley in a bowl until thoroughly blended. If you think the ripieno is too loose, add a bit more parmigiano. Set aside.

Prepare the sfoglia for cappelletti as indicated. Cut the squares of sfoglia, filling and forming the cappelletti according to the di